Pumpkin Cookies

We often make these pumpkin muffins, but what a little treat to have these delicious little buttons. I didn’t take the extra step of browning the butter as I usually do for cookies, but you could!

Can we make these dairy-free...I think so. Try using Miyokos dairy-free butter. You don’t need them to be gluten free? Use 1 2/3 cups all-purpose flour, in place of the almond, rice and tapioca, but note they may end up a little thinner, flatter but still taste great!

You want the glaze to be thin enough to drizzle, but thick enough that it doesn’t just slide right off. Start with a tsp. of maple (or milk or oj) and go from there. Also, you don’t need the glaze if you want to skip a step!