Cinnamon + Pumpkin

Last week I had some crazy cravings for baking and baked goods.  My coworker, Erin, who is an amazing and avid baker (she continued to bake delicious baked goods all through lent while she stuck to her promise to give up carbs) suggested pumpkin cookies.  Pumpkin works REALLY WELL gluten free because, as anyone who has ever eaten gluten free baked goods knows, they tend to turn out a bit dry.  Purreed pumpkin compensates for this issue and they end up delicious and moist-- Max even liked them!

Here is the recipe and you can sub stevia for the powdered sugar, crystalized maple for the brown sugar, and coconut milk for the dairy...I highly recommend them as they are scrumptious.  

Ingredients:

• 2 cups gluten-free all purpose flour (use your favorite blend or commercial mix)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon guar gum OR xanthan gum (If you are using a mix that contains xanthan or guar gum OMIT adding more gum)
• 1/2 cup unsalted butter OR Spectrum All-Vegetable Shortening
• 1 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 1 cup canned pumpkin puree (don't use presweetened canned pumpkin pie mix)
• 1/3 cup milk OR your favorite dairy free milk substitute (I used canned lite coconut milk)
• 1 teaspoon vanilla extract
• Glaze Ingredients:
• 1 cup confectioner's sugar
• 1 tablespoon milk OR dairy free milk substitute (I used canned lite coconut milk)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cinnamon

Preparation:

Preheat oven to 375F / 190C

Line 2 large baking sheets with parchment paper, silicone pads or lightly grease.

In a medium mixing bowl combine gluten-free flour, baking soda, cinnamon, nutmeg and guar OR xanthan gum (if your mix does NOT contain gum.) Whisk until thoroughly combined.

In a separate mixing bowl, cream butter and sugar until light and fluffy. Add molasses, egg and pumpkin puree and beat until combined.

Slowly add the dry ingredients to the wet ingredients and stir until combined.

Drop cookies by generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in preheated oven.

While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and cinnamon in a medium bowl until smooth and glossy.

Cool cookies for 1-2 minutes. Spoon or brush glaze on cookies.

Yield- About 3 dozen cookies

here is the original recipe...