Iced Gluten Free Pumpkin Cookies

Ingredients:

For the Cookies
• 3 cups Carol’s Gluten Free Sorghum Flour Blend
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon coarse salt
• 3/4 teaspoon xanthan gum
• 1/2 cup butter or buttery spread, softened
• 1 1/2 cups sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
For the Glaze
• 2 cups powdered sugar
• 3 Tablespoons milk of choice
• 1 Tablespoon butter or buttery, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 13x9-inch baking sheet (not nonstick) with parchment paper.
2. Whisk together the flour blend, baking powder, baking soda, cinnamon, nutmeg, ground cloves, salt, and xanthan gum in a medium bowl until well blended; set aside.
3. In a large bowl, beat together the butter and sugar on medium speed with an electric mixer until well blended. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. With the mixer on low speed, beat in the flour blend mixture until completely blended and the dough stiffens a bit. Drop the dough on baking sheet by tablespoonfuls, 9 cookies per sheet.
4. Bake for 15 to 20 minutes in the preheated oven. Repeat with remaining batter. Cool cookies, then drizzle glaze with fork.
5. To Make Glaze: Combine powdered sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve drizzling consistency. Use a spoon to drizzle the glaze over the cookies, or put the glaze in a small heavy-duty resealable plastic, cut one corner open with scissors, and pipe the frosting on the cookies. Makes about 36 cookies.

http://glutenfreerecipebox.com/gluten-free-pumpkin-cookies/

© All rights reserved. 2010 - 2012 All content, photos and images are copyrighted 2010 - 2012 Gluten Free Recipe Box. Any images or recipes we have used with permission are copyrighted by their owners.