GF Pumpkin Cookies

GF Pumpkin Cookies

Love Pumpkin Cookies? here is a link for a yummy pumpkin cookie!


Pumpkin Cookies with Gluten-Free Pantry All Purpose Flour


gfp all purpose flour Pumpkin Cookies with Gluten Free Pantry All Purpose FlourEven 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


8 oz. mascarpone cheese

1/2 cup powdered sugar


pumpkincookies 300x225 Pumpkin Cookies with Gluten Free Pantry All Purpose Flour

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.

Celiac Disease and Depression

 Depression: Did you know that anyone with undiagnosed #Celiac Disease or gluten intolerance can have a malabsorption of tryptophan? Tryptophan is needed to produce serotonin. Serotonin is believed to be responsible for stabilizing our moods and is found primarily in the digestive track. Another theory as to why depression occurs is due to the auto-immune attack on the nervous system when gluten in ingested or even inflammation of the brain. A gluten free diet can often reverse depression. How cool is that?! If you can relate or know a loved one who can relate, please “like” or “share” this to spread awareness. *Lauren Lucille (celiac diva)