• prep: 10 min
• cook: 14 min
• total: 24 min

servings:

These soft gluten-free pumpkin cookies are full of the flavors of pumpkin, cinnamon and spices, with bursts of cranberry and white chocolate. Feel free to substitute different mix-ins for the cranberries and white chocolate.

• 2 1/4 cups good quality gluten-free flour blend*
• 1/2 tsp. xanthan gum
• 1 tsp. baking soda
• 1 Tbsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1 1/2 cups certified gluten-free old fashioned (rolled) oats
• 1 cup (2 sticks) unsalted butter, melted, or non-dairy alternative
• 1/3 cup molasses
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 egg yolk
• 3/4 cup pumpkin puree (canned pumpkin not pumpkin pie filling)
• 1 tsp. vanilla extract
• 3/4 cup white chocolate or vanilla chips
• 3/4 cup dried cranberries

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