Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup + 2 Tablespoons gluten free all purpose baking mix
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice ((generous 1/4 teaspoon))
  • 1/8 teaspoon salt ((see note about flour))
  • Dash ground cloves
  • 1/2 cup packed brown sugar**
  • 1/3 cup canned pumpkin puree
  • 2 Tablespoon dairy free milk**
  • 1 Tablespoon oil ((we used light tasting olive oil))
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Instruction

  • Preheat oven to 350 degrees F. Line a cookie sheet pan with parchment paper and set aside.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, pie spice, salt, and ground cloves.
  • In a separate small bowl, whisk together the sugar, pumpkin puree, dairy free milk, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients and beat with a hand blender until a thick dough just forms. Don't mix this too much or it will get softer and harder to roll into balls.
  • In a shallow bowl, mix together the sugar and cinnamon for rolling.
  • Roll the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fill coated, and place on the prepared baking sheet about 1-2 inches apart (these cookies won't spread).
  • Slightly flatten the cookie dough balls with your hands and bake for 12 minutes.
  • Cool for 10 minutes. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days.