It’s Kristi here, bringing you a Savouring Saturday fall treat! My future sister-in-law, Lucy, and I decided to try out one of her family recipes “Kristi-style” aka corn, and gluten free. Shout out to my awesome mother-in-law Tamera Walters for teaching Lucy this recipe!
- 2 1/2 cups all-purpose gluten free flour (we used Pamela’s Artisan Flour Blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Shape into mini pumpkins if desired!
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Fin! Have a great rest of the weekend!