Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Mix the Pour Overs, pumpkin, egg, coconut oil, and water together in a large bowl.
- Mix in the flour, baking soda, and ginger. Combine well.
- On a floured surface, roll the dough out to 1/4 inch thickness and cut with cookie cutters. Place on cookie sheets.
- Place in oven and bake for 25 minutes.
- Remove from oven and let cool on racks for 2-3 hours. Keep treats stored in fridge or freeze in airtight container.
Recipe Note
If you find your dough too moist, add in another ¼ of gluten free flour.