Flavours of Fall Cookies - Gluten Free

1

Dump brown sugar, granulated sugar and margarine into a mixing bowl.

2

Use an electric hand mixer to beat until creamy. Add in pumpkin puree, egg and vanilla extract. Again beat with electric hand mixer until combined.

3

Stir in some rolled oats, Bob's Red Mill 1 to 1 Baking Flour, ground cinnamon, baking powder, salt, nutmeg, cloves and ginger.

4

Add in some Craisins or dried cranberries and some mini chocolate chips.

5

Fold them into the batter.

6

Line a cookie sheet with parchment paper. Scoop by tablespoon onto the prepared cookie sheet.

7

Use the bottom of a cup to flatten the dough into discs.

8

Bake in a preheated 375F oven for 10 - 12 minutes or until starting to turn golden brown around bottom edges.

9

Remove from oven and allow to cool on pan for about 10 minutes.

10

Transfer to a rack to finish cooling.

11

Once cooled serve them up and enjoy!