Even though it is near 90′s here in the deep South, the leaves are starting to fall and change colors.  Along with the changing colors is my urge for baking with apples and pumpkin to get in the spirit of the fall season.

Recently, Glutino sent me a package of what happens to be one of my favorite all-time gluten-free flours, Gluten-Free Pantry All Purpose Flour.  I discovered this flour shortly after being diagnosed with celiac.  And I found that among all the gluten-free flours I have tried, this one worked best to get the closest results to baked items with gluten-filled flours.  I use this for holiday cookies, sugar cookies, quick breads, or a thickener in gravies and soups.

To get into the fall season, I decided to bake some pumpkin cookies with my new box of flour.  The house smelled like autumn and it was definitely hard to eat just one.  I made some mascarpone cream to top the cookies, but these are just as tasty with no frosting at all.

Pumpkin Cookies

1/2 cup butter, softened

1 egg

1 cup sugar

1 cup canned 100% pumpkin

1 Tablespoon milk (or non-dairy alternative)

2 1/2 cup Gluten-Free Pantry All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

Frosting

8 oz. mascarpone cheese

1/2 cup powdered sugar

Pre-heat the oven to 350′

1.  In a large mixing bowl, cream together the butter and the sugar, add the egg, pumpkin, milk, and combine well;

2.  Add the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.  Stir until well combined;

3.  Spoon tablespoonfuls of cookie dough onto parchment paper lined cookie sheets;

4. Bake for 15 minutes;

5. Cool completely on cooling racks, and serve with or without frosting.

6. To make the frosting, mix the mascarpone and powdered sugar in a medium-sized mixing bow using an electric hand mixer until well combined.  Spread on cooled cookies.