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Score: 4

Iced wonderful Pumpkin Cookies safe

These cookies are very moist and are coated in icing. They are also very good without the icing.

By TanyaG

2009-10-15 14:58:51

I would maybe double these. They will go very fast. They are the perfect cookie for company.

Prep time 20 min
Cooking time 20 min
Servings 36 cookies

Ingredients

1 cup white rice flour
1 cup brown rice flour
1/2 cup corn starch
1 cup canned pumpkin
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter softened
1 egg
1 teaspoon vanilla

Glaze:
2 cups confectioners sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla
4 ounces of soft cream cheese

Instructions

Preheat oven to 350 degrees

Combine flours,baking powder,baking soda,cinnamon,nutmeg,pumpkin pie spice and salt. Then set aside.
In a medium bowl cream the butter and white sugar. Add pumpkin, egg and vanilla. Beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.
Bake for 15 to 20 minutes

When the cookies have cooled you can drizzle the glaze over the cookie or dunk them in the glaze.

Category Dessert
Cuisine North American
Diet Choices Gluten-free
Tags cookies gluten-free thanksgiving

 

  • valeriefender
    Oct. 8, 2009

    I am making these this weekend! They sound perfect for a fall afternoon!

    Reply to This Post
  • osierv
    Oct. 8, 2009

    Made these tonight. They are SO good. Company would never know they are GF. Great fall treat!

    Reply to This Post
  • curioduo
    Oct. 8, 2009

    Yeah, they really are! The next version of these is going to have raisins and icing. I'm thinking that will be an even BETTER version of this recipe.

    Reply to This Post
  • valeriefender
    Oct. 9, 2009

    I am thinking I want to try them with chocolate chips. We love chocolate and pumpkin here in my house! Or dried cranberries would be yummy.

    Reply to This Post
  • TanyaG
    Oct. 9, 2009

    Thank you. I am so glad that you made them and enjoyed then.

    Reply to This Post
  • stelecle
    Oct. 21, 2009

    Made them!!! I did substitute the White Rice for Tapioca flour (I was out of white rice) worked great...they are YUMMY!!!! Very good--did not do icing--my children are weird and do not like icing...less calories!!

    Reply to This Post
  • TanyaG
    Oct. 21, 2009

    I am so glad that they worked for you with the changes. That is good to do. We actually like them both and without the icing.

    Reply to This Post
  • Webkritter
    Jan. 14, 2010

    Yum. Just sampled my first one, sans frosting.

    Reply to This Post
  • TanyaG
    Jan. 17, 2010

    I am so glad that you liked them :)

    Reply to This Post
  • Webkritter
    Jan. 19, 2010

    I made these again and substituted half brown sugar. Compliments the pumpkin well. Thanks for sharing such a wonderful recipe, Tanya.

    Reply to This Post
  • TanyaG
    Jan. 19, 2010

    Your welcome. I am glad that you found another way and that it worked. I will try it that way the next time I make them too.

    Reply to This Post

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