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Jules Shepard, author of Nearly Normal Cooking For Gluten-Free Eating, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and the gluten free genius behind Jules Gluten Free Flour Blend shares 4 perfect gluten free pumpkin recipes on Fox – Washington D.C.’s local newscast! Check out the video below for her amazing tutorial on how to create these delicious gluten free confections, including…
Whisk together all the dry ingredients except the sugars in a large bowl and set aside.
Using an electric mixer, cream the sugars and butter until fluffy. Add the molasses, pumpkin, egg and vanilla, beating until creamed. Stir in the dry ingredients until combined. Wrap tightly with plastic wrap and refrigerate until the dough is chilled.
Preheat oven to 350° F for static ovens, 325° F for convection.
Prepare a cookie sheet by covering with parchment paper. Drop the cookies by rounded tablespoons onto the parchment paper. Bake for 15-20 minutes, or until they resist falling when lightly touched with a finger.
Set the cookies aside to cool while preparing the icing by stirring the ingredients together in a small bowl until all the lumps are incorporated. When the cookies are somewhat cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.