Gluten Free Pumpkin Cookies

Perfect for fall! Eating with the seasons is healthy too! Eating cookies is good for you?

Have you ever heard of eating what grows in that season? When it’s getting colder out it’s good to start eating warming foods – squash, pumpkin, apples, lemons, carrots, beets, broccoli etc. These foods grow in this season and are most nutrient dense when grown and eaten in their proper season. Your body also needs that warmth to ward off sicknesses.

Honestly, this was my first time making these cookies but they turned out so good, I had to share!

What you’ll need:

  • 1 cup of pumpkin purée
  • 2 1/2 cups of 1 to 1 gluten free flour
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1 tsp. Pumpkin pie spice
  • 1 tsp. Cinnamon
  • 1/4 tsp. Salt
  • 1/2 cup softened butter
  • 1 1/4 granulated white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup confectioners sugar

Lightly oil a baking sheet (I use coconut oil). Preheat oven to 350 degrees Fahrenheit.

In a large bowl mix together the gluten free flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
In a separate bowl, cream together the softened butter and granulated sugar. Then the pumpkin purée and the vanilla and egg.
Slowly mix the dry ingredients into the wet ingredients. Refrigerate for a while to harden first if needed.

Roll the dough into 1 inch size balls.
On a plate put the powdered sugar and roll the dough balls in it.
Place onto prepared baking sheet, press them down to slightly flat and bake for 6-8 mins.

Enjoy! Happy fall y’all! 🍂

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