How to make it

  • 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 down with sugared fork. 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
  • For larger cookies drop cookies on prepared baking sheet by using a rounded tablespoon and bake an addition 2-3 minutes or until the cookies are done.

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