Pumpkin Honey Spice Cookies

Gluten-free

Pumpkin Honey Spice Cookies

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IngredientsGluten-free Pumpkin Honey Spice Cookies

  • 2 cups gluten-free flour blend
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon guar gum powder
  • ½ teaspoon salt
  • ¾ cup honey
  • ½ cup softened butter
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 cup chopped pecans
  • ⅔ Cup dried cranberries

Directions

  1. Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets.
  2. In a bowl, whisk together dry ingredients.
  3. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter.
  4. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added).
  5. On low speed, mix in dry ingredients until blended; mix in pecans and cranberries.
  6. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them.
  7. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.  We use Surpahs 3 Tier SS Cooling Racks Click Here

Makes about 3 dozen cookies

We used Bob’s Red Mill All-Purpose Gluten Free Baking Flour

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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