Ingredients
1 ½ c light brown sugar
1/2 c softened butter
1 tsp Hellman’s mayonnaise
2 eggs
1 1/2 c pumpkin
2 ¾ c gluten-free flour mix
1 tbsp + 2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp 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
