Pumpkin Cranberry Cookies

I love baking with the flavors of the season, and both pumpkin and cranberries, are foods that come to mind when you think of Thanksgiving.  I combined the 2 into these fantastic Pumpkin Cranberry Cookies.

Start by whisking together 2/3 cups white rice flour, 2/3 cup brown rice flour, 1/3 cup potato starch, 1/3 cup arrowroot starch, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pumpkin pie spice, and 1/4 tsp salt.

In your mixer, beat together 1 stick of softened butter with 1 cup sugar until light and fluffy.

Add in 1 - 15oz can of pumpkin puree.

Mix in the dry ingredients and 3/4 cup of craisins(dried cranberries.)

Drop spoonfulls onto a parchment lined baking sheet. 

Bake at 375 for about 18 minutes or until they are puffed up and just a bit golden on the edges.  Those are WD's fingers filching one before it's cooled.

Remove to a wire rack to cool completely before melting 1/4 cup of white chocolate chips and piping or drizzling across the tops of the cookies.

These cookies are so moist, chewy, and delicious and they freeze beautifully for make ahead treats.

Thanks for popping in and baking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.