Super Easy Pumpkin Bread- gluten free of course!

 

Super Easy Pumpkin Bread

Ingredients

• 1  box gluten free yellow cake mix
• 1 3.4 ounce package instant vanilla pudding mix
• 1 15 ounce can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice 
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 large eggs

• Instructions

  • Preheat oven to 325 degrees F.  Spray an 8-9 inch loaf pan with Pam. This bread will expand quite a bit when baking so make sure the pan is the appropriate size and not smaller than an 8-9 inch loaf pan.
  • In a large mixing bowl, add all of the ingredients except for the cake mix and mix with an electric mixer on medium until well combined.
  • Add in the cake mix and mix on medium until well combined.
  • Scrape down the sides of the bowl and mix again for about 30 seconds.
  • Pour batter into prepared pan.
  • Bake at 325 degrees F for approximately 65 minutes. A toothpick inserted into the middle will come out with a few moist crumbs on it or clean.
  • Cool this bread completely before cutting. If it's cut too warm, it may fall apart when you pick up a slice.
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Pumpkin Cookies -Gluten Free of course

 It's fall ya'all!! I had to say it. September is here and it's time for desserts and dishes that make your house smell amazing. These cookies are super easy and make the house smell like fall. 

Pumpkin Cookies 

• ½ cup unsalted butter, softened to room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cup canned pure pumpkin puree
• 3 ¼ cup 1-to-1 gluten-free flour 
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice blend

1 can of your favorite cream cheese frosting 

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Spray baking sheets with  non-stick spray.
2. In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar and brown sugar until smooth and a light tan color. Scrape down the sides of the bowl as needed.
3. Add the egg and vanilla to the butter mixer and beat until whipped and light.
4. Add the pumpkin puree to the creamed butter mixture and beat until combined. Scrape down the sides of the bowl as needed. Note: the mixture may look curdled at this time and it’s okay. It’s just the pumpkin combined with the butter mixture. 
5. In a medium-size mixing bowl, whisk together the gluten-free flour, salt, baking soda, ground cinnamon, and pumpkin pie spice.
6. Add the flour to the pumpkin and butter mixture and beat on low speed until just combined, stirring down the sides of the bowl as needed.
7. Scoop heaping tablespoons of pumpkin cookie dough onto the prepared cookie sheets 2-3 inches apart.
8. Bake the cookies for 14-16 minutes, rotating the baking sheets halfway through the baking time, or until the cookies are cooked through and golden brown on the bottom. 
9. Cool the cookie sheets on wire cooling racks until the cookies reach room temperature.
10. Frost the fully cooled cookies with the cream cheese frosting. Enjoy immediately or let the cookies set for 1-2 hours in the refrigerator before enjoying!