Fall is not upon us yet but I couldn’t wait any longer to start making some pumpkin based treats. When I think of fall I think of pumpkin. I put it in my oatmeal, protein shakes, baked treats and coffee. I am basically obsessed with it.
I live in an area where the leaves change color once October draws closer. The air becomes crisp. There’s no need for air conditioning or heat. The windows can remain open without facing an onslaught of pollen. It’s basically the perfect time of year.
While I’ve made several pumpkin based treats in the past I have yet to make pumpkin cookies. I adapted my Butterscotch Oatmeal Cookies recipe to create this recipe. This time I played around with my gluten free flour blend. I have used brown rice flour, potato starch and tapioca flour as my blend for as long as I have been baking gluten free. I felt it was time to switch it up simply because I have so many flours on hand but I tend to stick with what has worked in the past. The combination of teff flour, tapioca flour and cornstarch worked really well together. I’m looking forward to experimenting with more flour blends.
The cookies are rather plain without the icing. I did not want to create a cookie recipe that was too sweet because the icing is incredibly sweet. If you decide to omit the icing make sure to kick up the spices and increase the sugar by at least 1/3 cup.
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