Perfect after school treat or party favorite, these easy-to-bake Pumpkin Cookies are a huge hit in any crowd! Use our Kember’s Gluten Free Pumpkin Bread Mix to bake these up and enjoy a quick, delicious, and nutritious treat anytime of the year.
1 3/4 cup Kember’s Gluten Free Pumpkin Bread Mix
1 cup pumpkin puree
1/3 cup milk (almond, coconut, cow, etc)
1/2 cup oil
1 egg (or vegan option listed on the package)
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Whisk wet ingredients until smooth. Add bread mix and whisk until combined. Add any optional ingredients (2 Tbsp chopped candied ginger, 1/3 cup chocolate chips, 1/3 cup chopped nuts) and drop on parchment with a tablespoon. Bake 15-18 minutes until wooden pick comes out clean or they spring back like the top of a cupcake. Cool 10 minutes on cooling rack.
1 cup powdered sugar
1 Tablespoon milk alternative (almond, coconut, cow, etc)
1/2 teaspoon vanilla extract
Pinch of cinnamon, to taste
Whisk ingredients in a small bowl. Drizzle over cookies or put a small dollop on top and let sit, glaze will flow down over the sides.