Gluten and Sugar Free Pumpkin Cookies

These are delicious. They have a muffin like consistency, and a gingerbread-like flavor.

I used fresh pumpkin that I grew and then baked. If you want to make fresh pumpkin this season for pie, cookies, etc... 

Cut small sugar or cinderella pumpkin in half. Remove seeds and strings. Put oven side down in a baking dish that can handle adding 1-2 inches of water. Bake at 350 for approximately 40 min, or until you can easily pierce the skin with a fork. Make sure the water never fully evaporates. Scoop the insides out, and use within 3 days of freeze for later.

OK

Now to the Cookies!

4 cups Pamela's Gluten Free Muffin Mix

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

4 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 teaspoon nutmeg

2 cups butter, softened

2 cups coconut sugar

1 cup coconut syrup

2 cups pumpkin puree

2 large eggs

2 teaspoons vanilla

Preheat oven to 350

Combine all dry ingredients and set aside.

Cream butter and sugar in a large bowl, then add coconut syrup, eggs, vanilla, and pumpkin.

Gradually add flour mixture.

Drop cookie dough onto cookie sheets with baking paper.

Cookies will spread so leave them room.

Bale 12 minutes. They will be very soft coming out of the oven. cool a bit before serving.