Gluten-Free Pumpkin Cookies

Ingredients

1 ½ c light brown sugar
½ c softened butter
1 teaspoon Hellman’s mayonnaise
2 eggs
1 ½ c pumpkin
2 ¾ c gluten-free flour mix
1 tablespoon + 2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 c coarsely-chopped nuts (optional)

Directions

1. Preheat oven to 400 degrees.

2. Cream together the first four ingredients. Mix in pumpkin.

3. Sift together flour mixture. Blend into pumpkin mixture. Stir in nuts.

4. Drop by teaspoonful onto ungreased baking sheet. Bake 10 mins until light brown. Cool and enjoy.

Recipe Courtesy:  Tina Turbin

from an attendee of the 2009 Tampa Bay Celiac Group Cookie Exchange