Iced wonderful Pumpkin Cookies

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!
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osierv
Oct. 8, 2009

Made these tonight. They are SO good. Company would never know they are GF. Great fall treat!
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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.
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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.
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TanyaG
Oct. 9, 2009

Thank you. I am so glad that you made them and enjoyed then.
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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!!
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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.
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Webkritter
Jan. 14, 2010

Yum. Just sampled my first one, sans frosting.
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TanyaG
Jan. 17, 2010

I am so glad that you liked them :)
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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.
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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.
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