Wowsers! These cookies are fabulous. I looked at various recipes to find one that fit everything I had in my cupboards…. It turned out pretty great. My only issue is the baking mix I used is a little “grainy.” Next time, I will use Pamela’s Products Ultimate Baking and Pancake Mix… (2 cups) which is my favorite mix so far.
Whatcha need:
Preheat oven to 350… Use a cookie pan that is lined with parchment paper.
2 Cups (one 12 oz box) Hodgson Mill Multi Purpose GF Baking Mix
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp Pumpkin Pie Spice
1 tsp cinnamon
Mix the dry ingredients (above) together..
and in a separate bowl beat together until combined:
1 c. canned pumpkin
3/4 c. shortening
2 eggs
2 tsp vanilla
1 c. brown sugar
Add the dry “stuff” to the wet.
After beating well, stir in:
1 c. chocolate chips (less if you want them less chocolate chippy)
(You will need the pecans to put on the cookie after you have put the batter on the cookie sheet… keep reading, yo!)
Put about a tablespoon of dough on and smooth it down into a relatively circle cookie shape (so it’s even… about 1/2 inch thick). Leave about 1/4-1/2 inch between each cookie “blob” because they do expand some and I’m not a huge fan of having to cut a cookie mass apart. 🙂 Put a pecan on top and press it gently in.
Bake them for about 15 minutes- until they are firm .
Cool (or eat them delicious and gooey). They are amazing with a glass of milk. Overall, these cookies are to die for.
Good-bye Gluten 
Mmm!!! These look really good!!! Can’t wait to try them!