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Madison Area Gluten Intolerance Chapter

Pumpkin Cookies with Light Brown Glaze

Cookies

1 cup sugar
1 cup pumpkin
1/2 cup shortening
2 cups Betty Crocker Rice Blend flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Heat oven to 375° F. Mix sugar, pumpkin, and shortening. Stir in flour, soda, baking powder, cinnamon and salt. Drop by teaspoon onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze. Makes 4 dozen cookies.

Light Brown Glaze

1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in pan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth.