Then I was introduced to Life Tastes Good Again (eatingglutenfree.com), and I tried the pumpkin roll. It’s a lot easier than it sounds, and it’s so good. My gluten-eating father has told me many times that I need to stop making it, because he likes it too much. My youngest brother “borrows” it from my parents’ house and takes it to his apartment. My sister-in-law (who did the very lovely design of this blog) has to fight with herself not to take some home with her so she can “be good.”

But I digress. I’ve been on the hunt ever since going gluten-free to find a really good gluten-free pumpkin chocolate chip cookie. It’s Manifest Vegan’s Super Soft Pumpkin Chocolate Chip Cookie (with a slight adjustment — add one tsp. each of cinnamon and ginger, and a 1/2 tsp. of ground cloves). Voila! The gluten-free and vegan version of what I’ve been missing. I love it so much that I’ve lost count of how many times I’ve made it. Tonight I made a double batch. My husband LOVES them. He snarfs them as quickly as I do, and apologizes if he feels like he’s “ahead.” The ultimate compliment: the texture is so great that you probably wouldn’t know they were gluten-free if you didn’t know.

Make these. I promise you won’t be sorry. (Just a note: Make a lot, because they definitely won’t last long.)

The flours and spices

Creamed margarine, sugar and pumpkin

They smell delicious right out of the oven.