Pumpkin Cookies with Gluten-Free Pantry All Purpose Flour

By mgatlin

Ingredients

• 1/2 cup butter, softened
• 1 egg
• 1 cup sugar
• 1 cup canned 100% pumpkin
• 1 Tablespoon milk (or non-dairy alternative)
• 2 1/2 cup Gluten-Free Pantry All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• Frosting
• 8 oz. mascarpone cheese
• 1/2 cup powdered sugar

Details

Servings 1
Adapted from celiac-disease.com

Preparation

Step 1

Pre-heat the oven to 350′

In a large mixing bowl, cream together the butter and the sugar, add the egg, pumpkin, milk, and combine well;

Add the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.  Stir until well combined;

To make the frosting, mix the mascarpone and powdered sugar in a medium-sized mixing bow using an electric hand mixer until well combined.  Spread on cooled cookies.