gluten free pumpkin cookies

ingredients:

1 package 1-2-3 gluten free chewy chipless scrumdelicious cookie mix

1 cup of unsalted butter/margarine, softened

2 large eggs, room temperature

1 cup canned pumpkin

1/3 cup sweet rice flour

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. pumpkin pie spice

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

2 cups of raisins (optional)

1 cup of walnuts (optional)

icing:

2 cups confectioner's sugar

1/4 cup unsalted butter/margarine, softened

1 tsp. vanilla

3 tbsp. orange juice

add all ingredients to bowl of mixer with wire whisk attachment.  blend together and then beat on high until smooth and creamy.  

i scooped this frosting up with a spoon and let it puddle on top of the cookies, then it drizzled over the sides.

instructions:

1. preheat oven to 350.F

2. using a mixer with a paddle attachment, cream the butter for one minutes.  add approx. 1 c. of 1-2-3 gluten free chewy chipless scrumdelicious cookie mix.  beat until the mixutre is light and fluffy for 2-3 minutes.

3. add in the eggs, one at a time, beating after each addition.  add the pumpkin puree and mix well. 

4. add the remaining mix, sweet rice flour and spices.  mix well.  after all ingredients are well incorporated, increase the speed of the mixer and mix on high for one minute.

5. stir in the raisins and walnuts by hand, if add.

6. refridgerate dough for 15 minutes.

7. scoop the dough by heaping teaspoons onto a spilat-lined (or parchment-paper-lined) baking sheet. 

8. bake for 10-15 minutes, or until the cookies are browned around the edges and lightly golden brown.  baking times vary with appliances.

9. after removing the cookie sheets from the oven, let the cookies rest for one minues.  then, using a spatula, carefully remove the cookies to cool on wire racks.