One of my favorite parts about fall is pumpkin. I have mentioned that before many times. Since I have been in the baking mood, I made pumpkin cookies the other day. This recipe comes from my Grandmother on my Dad’s side of the family. Sadly she passed away several years ago. Another reason I like this recipe so much is that it reminds me of her and all the times that she made them for us when we were kids.

Before baking:

After baking:

Frosted and ready to eat:

The recipe has been modified to be gluten-free. The icing can be made with or without the cinnamon. I personally like it with and that is how I made it for these cookies.

Pumpkin Cookies
1 cup sugar
½ cup shortening
2 eggs (beaten)
1 cup pumpkin (not pie mix)
1 ½ cups flour (I used rice, potato starch & tapioca mix that had guar gum in it; make sure to add 1.5 tsp. xanthan gum if your mix doesn’t have it)
1 tsp cinnamon
4 tsp baking powder (not a typo, these puppies get fluffy!)
¼ tsp salt
1 tsp vanilla

First mix sugar & shortening. Then add everything else. Spoon onto greased baking sheet. Bake at 375 for 10-12 minutes. Cool slightly and then transfer to baking rack. Tip: Place wax paper or parchment paper under your cooling rack so when you frost/ice the cookies you don’t make a disaster zone like I usually do. My husband, Aaron, always reminds me that I forgot the wax paper after the fact. Thanks, honey!

2 – 2 ½ dozen cookies (may need to double the recipe if you want more, this is a true count)

Icing – (let cookies cool before icing)
2 cups powdered sugar
1 tbsp milk (may need more)
1 tsp vanilla

Try ½ tsp cinnamon in the icing…YUM!

Enjoy!