​Gluten Free Pumpkin Spice Drop Cookies with Infused Apple Cider Glaze

Pumpkin Spice Drop Cookies with Infused Apple Cider Glaze


2 1/2 cups Bloomfield Farms GF All-purpose Baking Mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup 100% Pure Pumpkin
1 large egg
1 teaspoon GF vanilla extract
Glaze (recipe follows)

1. Preheat oven to 350° F. Grease baking sheets or line with parchment paper.

2. Combine GF baking mix, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in medium bowl. Whisk together. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Mix will be wet and sticky.

3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

Combine 2 cups sifted powdered sugar, 3 apple cider, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cooled cookies.