I learned of these cupcakes (from Brown Eyed Baker) from my neighbor, and I’ve since turned these into a gluten free version, with dairy free and egg free alternates.

For the Cupcakes:
1 1/4 cups gluten free flour
⅓ cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup  milk (canned, full fat coconut milk works)
½ cup strong brewed coffee, at room temperature
1 package Starbucks via instant coffee
1 tsp. vanilla extract
½ cup (1 stick) butter, at room temperature (you can also use non-dairy butter)
½ cup granulated sugar
½ cup light brown sugar
1 egg (you can put 1 Tbs. fax meal into 3 Tbs...

There’s something cozy about eating spiced cake and pumpkin everything at this time of year. I love sandwich cookies, but these are more like little cakes that you can eat with your hands…light and fluffy and quite easy to make! Adapted from Dreamy Desserts. Yield: about 18 cookies.

Cookie Ingredients:

• 1 1/2 c. gluten free flour blend
• 2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 c. dark brown sugar
• 1/2 c. granulated sugar
• 1/2 c. vegetable oil
• 1/2 can of pumpkin puree
• 1 egg (alternately use your favorite egg alternate)
• 1 tsp. vanilla extract

Directions:

• Preheat oven to 35...