Pumpkin Cookies
Iced and Chocolate Chip
These are really soft and if you keep in refrigerator they stay fresh. You can make these a day ahead of your party and they still taste great next day. (Unlike most gluten free fresh baked items.)
After I finish mixing ingredients I split the recipe and make half plain to put frosting on and half I put around 1/2 to 3/4 cup of chocolate chips in, that way I have two different types of cookies in one batch. You can do that or just do a whole batch of one or the other.
1 Cup - Butter, softened
1/2 Cup - Sugar
1/2 Cup - Packed Brown Sugar
1 - Egg
1 - Cup Canned Pumpkin
2 1/4 Cups - Pamela's Baking & Pancake Mix (Or whatever GF mix you like)
1 tsp - Baking Powder
1/2 tsp - Baking Soda
1/2 tsp - Salt
1 1/2 tsp - Ground Cinnamon
1 tsp - Ground Ginger
1/2 tsp - Ground Nutmeg
1/4 tsp - Cloves
1/2 to 3/4 - Chocolate Chips, if desired.
Icing:
1/4 Cup - Butter, softened
2 Cups - Powered Sugar
3 Tbsp - Milk
(I add some cinnamon and pumpkin pie spice to icing, just sprinkle a little of each in there to your taste, optional.)
Directions:
- In large mixing bowl, cream butter and sugars.
- Beat in egg and pumpkin.
- In separate bowl, combine the baking mix with other dry ingredients.
- Gradually add to creamed mixture.
- If you are splitting recipe, put half in another bowl and add chocolate chips to one of the bowls.
- Drop by tablespoons, I use a small cookie scooper. About 2 inches apart onto cookie sheets lined with parchment paper.
- Preheat oven to 350 degrees and bake for around 12 - 13 minutes, depends on how big your scoop is, cook until lightly browned.
- Remove to wire racks to cool.
Icing Directions:
- In a small mixing bowl, combine ingredients and beat until smooth.
- When cookies have cooled, frost the ones that you didn't put chocolate chips in. Enjoy.
