- 1 cup shortening
- 1 cup sugar
- 1 cup pumpkin purée
- 1 egg
- 2 teaspoon almond extract
Team not so Moist:
- 2 cups gluten free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
Cream Team Moist and sift Team not so Moist. Now mix both teams together with 3/4 cup of white chocolate chips.
Chill dough for an hour.
Oven at 350, scoop normal amount on to parchment paper, and bake for 15 minutes.
HARDEST PART! You will do best to wait till the next day until eating. Gluten free flours are a bit gritty, but all the natural oils in the pumpkin will balance that out in about 12 hours and they will become quite smooth and soft.
- 2 teaspoon almond extract
Team not so Moist:
- 2 cups gluten free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
Cream Team Moist and sift Team not so Moist. Now mix both teams together with 3/4 cup of white chocolate chips.
Chill dough for an hour.
Oven at 350, scoop normal amount on to parchment paper, and bake for 15 minutes.
HARDEST PART! You will do best to wait till the next day until eating. Gluten free flours are a bit gritty, but all the natural oils in the pumpkin will balance that out in about 12 hours and they will become quite smooth and soft.
I can't take credit for this recipe - my awesome husband Matthew created these for me. Delicious!!!
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