2 1/2 cups Jules Gluten Free™ All Purpose Flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. sea salt
1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1/2 cup granulated cane sugar
1/2 cup brown sugar
1/4 cup molasses
1 cup pumpkin purée (canned or fresh, cooked)
1 egg (or Ener-G® Egg Replacer, reconstituted)
1 tsp. gluten-free vanilla
1 cup confectioner’s sugar
2 Tbs. milk or non-dairy alternative like vanilla soy, almond, coconut or hemp milk
1/2 tsp. pure vanilla extract
Whisk together all the dry ingredients except the sugars in a large bowl and set aside.
Using an electric mixer, cream the sugars and butter until fluffy. Add the molasses, pumpkin, egg and vanilla, beating until creamed. Stir in the dry ingredients until combined. Wrap tightly with plastic wrap and refrigerate until the dough is chilled.
Preheat oven to 350° F for static ovens, 325° F for convection.
Prepare a cookie sheet by covering with parchment paper. Drop the cookies by rounded tablespoons onto the parchment paper. Bake for 15-20 minutes, or until they resist falling when lightly touched with a finger.
Set the cookies aside to cool while preparing the icing by stirring the ingredients together in a small bowl until all the lumps are incorporated. When the cookies are somewhat cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.