24 Sep '13 Gluten-Free Pumpkin Cookies Posted by Annie Messing in Recipes If Brimful was a "real" shop, where you could walk in and browse, I’m pretty sure these pumpkin cookies would be up at the register counter, enticing you with its delicious pumpkin scent. Shopping and eating, it's a great combination, isn't it? Being online doesn't mean we can't still share some of this pumpkin goodness with you though! One batch makes enough for the whole family...enjoy! Gluten-Free Glazed Pumpkin Cookies I adapted this recipe from one using wheat-flour. To make this recipe the original way: swap wheat for gluten-free flour and increase baking soda and baking powder by 1/2 teaspoon each. I also changed the glaze by using almond extract instead of vanilla. 2 1/2 cups Pamela's Baking & Pancake Mix (my go-to gluten-free flour mix)1/2 teaspoon baking soda1/2 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt1 1/2 cups evaporated sugar cane1/2 cup butter (1 stick), softened1 cup canned pumpkin1 large egg1 teaspoon vanilla extract 1) Preheat oven to 350° F. Lightly grease two baking sheets. 2) In a medium mixing bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, nutmeg and salt. 3) In a second mixing bowl, beat together sugar and butter until well-blended. Add in pumpkin, egg and vanilla extract until smooth. 4) Slowly beat in the flour mixture to the sugar mixture. 5) Drop cookie dough (a regular spoon works well) onto baking sheets. Place cookies about an inch apart. 6) Bake for 15 to 18 minutes or until edges are firm (at elevation, I baked for the full 18 minutes). 7) Cool on baking sheets for a few minutes, then remove to wire racks to cool completely. 8) Using a fork, drizzle sugar glaze (see recipe below) over cookies. Glaze ingredients: 2 cups sifted powdered sugar3 tablespoons milk1 tablespoon melted butter1 teaspoon almond extractMix until smooth. If too stiff, heat in microwave for 10-15 seconds.