In a large bowl combine dry ingredients (gf flour through cinnamon).
In a separate bowl, whisk together pumpkin purée, egg, yogurt, and vegetable oil.
Pour pumpkin mixture into dry ingredients and stir until just blended.
Shape dough on a lightly gf floured surface into a 6" disc (about 1 " thick). Cut into 8 even wedges. Brush tops with melted butter and sprinkle with sugar, cinnamon and nutmeg.
Bake on a cookie sheet for 12 to 15 minutes or until lightly browned.
For a delicious variation, add Craisins and chopped pecans or walnuts.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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