I know it’s technically winter now, but I enjoy pumpkin themed food all year around.
-2 1/2 cup gluten free bobs redmill flour
-1 tsp baking soda
– tsp baking powder
-1 tsp cinnamon
-1/2 tsp nutmeg
-1 1/2 cups granulated sugar
-1/2 cup softened butter
-1 cup pumpkin puree
-1 tsp vanilla extract
-1 cup powdered sugar
Preheat oven to 375 degrees.
Line baking sheets with parchment paper or spray with non-stick baking spray.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.
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