Halloween time is a great time to get the family together and decorate our pumpkins.
Once the pumpkins have been emptied, what to do with all that pulp? Here is a recipe for pumpkin cookies that I tried at home and was approved by my 6 year old son. Above all, I wanted to demonstrate our all-purpose gluten-free Cannelle Boulangerie mix by transforming a recipe with gluten into gluten-free and it works!!
Put the pumpkin in the spotlight with this gourmet dessert rich in fibre, beta-carotene and minerals. These crunchy cookies had no trouble pairing with cream cheese filling or chocolate dipped!
Ingredients
½ cup softened butter
1 cup of sugar
1 ½ cups steamed or baked pumpkin purée.
1 egg
1 teaspoon vanilla extract
2 cups Cannelle Bakery Gluten Free All Purpose Flour Mix
1 teaspoon baking soda
1 teaspoon Cannelle Boulangerie gluten-free baking powder
1 teaspoon ground cinnamon
¼ teaspoon of salt
Preparation
Preheat the oven to 180°C (350°F).
Cream 125 ml (1/2 cup) of butter with the sugar. Add pumpkin, egg and vanilla, beating.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Stir into pumpkin mixture.
Drop dough, using a spoon, onto parchment-lined baking sheets and flatten slightly.
Bake 12 to 14 minutes or until bottoms of cookies are golden brown. Let cool on rack.
