Gluten-Free Glazed Spiced Pumpkin Cookies

pumpkin cookies

My favorite season hands-down, is Autumn. I love the crisp air, homemade soups, and I especially love pumpkin-flavored EVERYTHING – coffee, pie, pancakes, you name it. Seriously, if they made pumpkin flavored shrimp, I’d probably try it (and that’s saying a lot because I HATE shrimp).

So a couple of weeks ago when the temp actually dipped below 75 (I live in Missouri – we really don’t start getting cool whether til November) I got a hankering for pumpkin baked goods. These were amazing, and a big hit with the boys. When I asked Z if he wanted me to put a couple in his lunch box for the next day he responded, “Yes. I’ll take five!” Yup. They’re that good. 

  • Ingredients:
  • 2 cups gluten-free all purpose flour (I used King Arthur)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon guar gum or xanthan gum
  • 1/2 cup coconut oil (if you can have dairy, you can use butter)
  • 1 cup brown sugar
  • 1/4 cup honey
  • 1 egg or egg replacement
    Z eats cookie

    Lil Z revels in the deliciousness of his cookie.

    boys wanting cookies

    Manimal and Z ogle the glazed pumpkin-spiced cookies but know that mom won’t let them have any until they eat their dinner.

  • 1 cup canned pumpkin puree
  • 1/3 cup dairy free milk (I used almond milk)
  • 1 teaspoon vanilla extract

Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 tablespoon milk/dairy-free milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon

Preheat oven to 375 degrees and mix the dry ingredients together in one bowl. In a separate bowel, cream wet ingredients together and mix into the dry ingredients. Mix well, and spoon tablespoons onto a greased cookie sheet. Bake for 8-10 minutes, or until golden brown and a toothpick comes out clean. While the cookies are baking, prepare the cinnamon glaze. Apply glaze to cooled cookies and enjoy!

 

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