Sntila

Pumpkin Cookies Regular and Gluten Free!

is a favorite fall cookie for all three of my daughters. Its soft and full of autumn spices... and tastes much better than it looks. As a health conscious mom, I really like that this treat isnt as sugary as most cookies since I use sucanat in place of traditional white table sugar... well, with the exception of on top. We just like that white sugar look, if you know what I mean. Makes them seem so... decadent!

If you have your own pumpkin, you can cook it down and use the flesh or just open a can of pumpkin and use that instead. And Im all for eating them as a breakfast treat, but typically, theyre best consumed slowly around mid-afternoon with a cup of hot tea.

Recently, weve adapted this recipe to include a gluten-free version (as one of the girls has become highly sensitive). Can you tell which is which?

You might be surprised...

The one on the left was made with home-ground hard white whole wheat flour (but I typically use soft white), while the cookie on the right was made with Bobs Red Mill All Purpose Gluten-Free Flour. It actually came out prettier! And I think the texture was actually pretty similar. In the end, if I did a blind fold taste test, Im not sure my girls would be able to tell which was the gluten-free cookie and which was the whole wheat version.


Ah, yes... they are both very nice! The only thing I think I like better in the fall is a good molasses cookie! Perhaps well have to adapt that one next week and do a side-by-side comparison. However, Im quite sure it will take more than one cookie to determine which is best!