Pumpkin Cookies

bisquick pumpkin cookies

Old, meet New. New, respect your elders.

When we went camping, I bought a box of gluten free Bisquick. It was easy to use and I didn’t need to buy a long list of ingredients to make from-scratch pancakes. They were good enough for camping pancakes, but sorry Bisquick,  they just couldn’t compare to homemade. When we got back home, I still had 3/4 cup of pancake mix & no plans to make pancakes. Being that pumpkins are plentiful at the markets right now, I had a stack of them in the kitchen. I’m a pumpkin hoarder. Extra Bisquick, extra pumpkins, you see where this is going…

I modified an original recipe for Pumpkin Cookies from my 1975 printing of Betty Crocker’s Cooky Book, swapped out the dry ingredients for Betty Crocker’s Bisquick & hatched an unexpected masterpiece!

I had to modify the original a bit because it called for 2 3/4 cups flour.  I had only 3/4 cup of mix.. Who says we don’t use algebra after high school? Once my old brain figured out how to reduce the flour from 2.75 to .75, the rest was easy.  These were so good, I doubled the recipe & made them again. 

So, I won’t be buying the Bisquick for pancakes again, but they work wonderfully for cookies. Any other time I’ve made gluten free pumpkin cookies, they spread all over the pan into a pile of mush. These cookies held their shape and flew off the cooling rack as soon as the kids smelled them. I’ve put them on the menu for Thanksgiving dinner.

bisquick ingred

ingredients:

  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 1 egg
  • 2/3 cup cooked & mashed pumpkin
  • 1 1/2 cups gluten free Bisquick
  • 1 teaspoon pie spice
  • cinnamon sugar to sprinkle on top

pie spice:

  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

directions:

In a large bowl, mix sugar, butter and egg. Stir in pumpkin, mixing thoroughly.

Mix in dry ingredients.

Stir in 1/2 cup raisins or nuts if you’re into that sort of thing.

Shape into balls, arrange on a tray and refrigerate overnight.

Remove to a cookie sheet and sprinkle with cinnamon sugar.

Bake at 400 degrees 10-12 minutes, or until lightly browned.

Cool on the pan for a minute or two. Remove to a wire rack to cook completely.

Makes about 2 dozen cookies.

Pumpkin Cookies
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Ingredients
  1. 3/4 cup brown sugar
  2. 1/4 cup butter
  3. 1 egg
  4. 2/3 cup cooked & mashed pumpkin
  5. 1 1/2 cups gluten free Bisquick
  6. 1 teaspoon pie spice
  7. cinnamon sugar to sprinkle on top
pie spice
  1. 1 teaspoon cinnamon
  2. 1/2 teaspoon ginger
  3. 1/4 teaspoon nutmeg
  4. 1/4 teaspoon allspice
Instructions
  1. In a large bowl, mix sugar, butter and egg. Stir in pumpkin, mixing thoroughly.
  2. Mix in dry ingredients.
  3. Stir in 1/2 cup raisins or nuts if you're into that sort of thing.
  4. Shape into balls, arrange on a tray and refrigerate overnight.
  5. Remove to a cookie sheet and sprinkle with cinnamon sugar.
  6. Bake at 400 degrees 10-12 minutes, or until lightly browned.
  7. Cool on the pan for a minute or two. Remove to a wire rack to cook completely.
  8. Makes about 2 dozen cookies.
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Posted in Gluten Free Recipes, Snack and tagged , .