Easy Pumpkin Drop Cookies


I have seen different forms of this recipe online and combined a few different recipes before I landed on this super easy recipe.

15 ounce can pumpkin
1 box gluten free yellow cake mix
1/2 tsp pumpkin pie spice
1 tsp cinnamon

1. Preheat oven to 375.
2. In a bowl, combine all ingredients.
3. Line baking sheet with parchment paper.
4. Drop spoonfuls of batter onto lined baking sheet.
5. Bake for 12 minutes. (We like soft cookies. If you like crunchy cookies, you will need to bake them longer.)

Makes about 20 cookies

Pumpkin drop cookies



Ingredients :
1 cup white rice flour
1 cup brown rice flour
1/2 cup Garbanzo Bean Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 cup sugar
1/2 cup earth balance butter
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla

Directions :
1. Preheat oven to 350.
2. In a large bowl, mix egg, vanilla, and butter.
3. Add sugar to bowl and mix thoroughly.
4. Stir in pumpkin.
5. Add flours, baking powder, baking soda, cinnamon, nutmeg, and salt to bowl and mix thoroughly.
6. Spray 2 cookie sheets.
7. Drop spoonfuls of batter on to cookie sheet.
8. Bake each cookie sheet for ten minutes.

You can also serve with frosting.
Ingredients :
1 cup powdered sugar
3 tablespoons soy milk
1 tablespoon melted earth balance butter
1 teaspoon vanilla