Pumpkin Cookies

2 1/2 c. Jules Gluten-Free flour*
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1/4 c. molasses or sorghum

Whisk together all the dry ingredients, except the sugars in a large bowl. In a separate bowl, cream together the sugars and butter until fluffy. Add the pumpkin, egg, vanilla, and molasses. Stir in the dry ingredients until combined. Wrap tightly in plastic wrap and refrigerate until chilled. Drop cookies onto parchment-paper-lined cookie sheet and bake at 350 degrees for 15-20 mins.

*Jules Gluten-Free Flour Mix
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum