Recipe: Pumpkin Cookies

I love to cook with the girls, although right after dinner was not the best decision I made today :) They bring so much joy into cooking-every step is so exciting for them. I hope they never lose their joy for cooking.
This was the first time making this recipe with the modifications for Mara. They turned out really good! Next time I want to play around with reducing the amount of brown sugar used. The biggest difference I have found in using gluten-free all purpose flour is that the cookies tend to crumble easily, and tonight was no different. The girls did not mind, enjoying their cookie before heading off to bed.


Ingredients:

1 1/2 c (15 oz can) Pumpkin
2 large eggs
2 cups brown sugar
1 cup Canola Oil
2 tbsp Molasses
1 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
1 tsp gluten-free baking powder
1 tsp baking soda
3 cups gluten-free all purpose flour

Preheat oven to 375 degrees and lightly grease 2 large baking sheets.

In a large bowl, beat together the pumpkin, eggs, brown sugar and molasses. Add the salt, cloves, ginger, cinnamon, baking powder and baking soda. Beat until blended.
Add the flour and beat for 1 minute. Scrape sides and bottom and beat again until fully blended.

Using a 1/4 cup measure, scoop the batter and drop onto baking sheets, 2 inches apart to allow for spreading.
Bake 10-12 minutes, until they feel firm to the touch. Remove and cool on rack.

Enjoy!