Pumpkin Cookie Recipe?

[alamaz]

Does any one have a relatively simple and casein free pumpkin cookie recipe? Or, actually I'm craving anything rich/spicy/sweet SOMETHING different so if you have a great cookie recipe that is also casein free bring it on!

[jmengert]

I used to make an iced pumpkin cookie that I got off Nestle's website (verybestbaking.com) that was very good; I just converted it to gluten-free by using my baking mix. They have several pumpkin recipes up there (they make Libby's canned pumpkin, which is why they have several pumpkin recipes), so hopefully one of those you'll like and will convert to gluten-free/DF easily. I find that cookies are the easiest recipes to convert.

[Guhlia]

Here's a pumpkin whoopie pie recipe I got off of allrecipes.com. I would just make the cookie part without the filling. Or you could sub soy milk in the filling. For the all purpose flour I use 3 parts white rice, 2 parts potato starch, and 1 part tapioca starch. I added 1-1/2 teaspoons of xantham gum.

INGREDIENTS

* 1/2 cup shortening

* 1 cup packed brown sugar

* 1 eggs

* 1/2 teaspoon vanilla extract

* 1-3/4 cups all-purpose flour

* 3/4 teaspoon baking powder

* 3/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 3/4 cup canned cooked pumpkin

* FILLING:

* 2 tablespoons all-purpose flour

* Dash salt

* 1/4 cup and 2 tablespoons milk

* 1/2 cup shortening

* 1 cup confectioners' sugar

* 1 teaspoon vanilla extract

DIRECTIONS

1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.

3. For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.

4. In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.