Fall is in the air – and that’s my signal that it’s time to bust out the pumpkin recipes! My G-Free buddy Amanda joined me for a pumpkin baking spree this afternoon and we ended up with some delicious eats! First, we converted my mom’s Pumpkin Chocolate Chip Cookies recipe into a more allergy friendly one. The cookies ended up soft, sweet and of course – YUMMY. Here’s the recipe:
Gluten Free Pumpkin Chocolate Chip Cookies (egg, corn, nut and dairy free too!)
1 cup white sugar
1 cup pure canned pumpkin puree
1/2 shortening
1 cup sweet sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1 tsp xanthan gum/guar gum
1 1/4 tsp baking soda
1/2 tsp cream of tartar
1 tsp cinnamon
1/2 cup Enjoy Life Chips
- Mix sugar, pumpkin and shortening.
- Stir in flour, baking soda, cream of tartar, cinnamon and salt
- Stir in chocolate chips
- Drop on to ungreased cookie sheet
- Bake at 375 degrees for 8-10 minutes
Eat and Enjoy!
Our second pumpkin indulgence was my favorite of the day. We used the Gluten Free Goddess’ recipe for Pumpkin Scones with Maple Nutmeg Icing. Now, I’m no food photographer, but here peek at what ours looked like! And they tasted even better than they looked! The only change we made to the recipe was we swapped the maple syrup in the scones for honey and left it out of the icing. We made the icing with vanilla, cinnamon and nutmeg.
What’s your favorite pumpkin recipe? And the question of the day…Is it possible to get sick of pumpkin? I think NOT.
Happy Baking!
Food Girl's Fit Life 