Frosted Pumpkin Spice Cookies ~ Gluten Free

Frosted Pumpkin Spice Cookies ~ Gluten Free

This is an updated version of my post from last year (2019), which was not a GF recipe. Fear not….this IS a Gluten Free recipe for soft, sweet and delicious Frosted Pumpkin Cookies. These wonderful little treats are mildly flavored with a blend of spices that you can adjust to satisfy your personal taste. Please let me know what you think 🙂

The Cookie:

  • 3 1/2 Cups Gluten Free All-Purpose Flour Blend (I used Better Batter brand)
  • 1 tsp Baking Powder, GF
  • 1 tsp Baking Soda
  • 1/2 tsp Table Salt
  • 2 1/2 tsp Cinnamon (increase to 3 tsp if you want a spicier taste)
  • 1/2 tsp Nutmeg (increase to 3/4 – 1 tsp for a spicier taste)
  • 1/4 tsp Ground Ginger (increase to 1/2 tsp for a spicier taste)
  • 1 Cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 Cup Light Brown Sugar (packed)
  • 1 Cup Vegetable Oil (I use Canola Oil)
  • 2 Cups Canned Pumpkin Puree
  • 2 Large Eggs (lightly beaten)
  • 1 tsp Vanilla Extract (GF)

The Frosting:

  • 1 Cup Cream Cheese, softened (I use Philadelphia Cream Cheese (full fat))
  • 1/2 Cup Salted Butter, Softened
  • 3 tsp Vanilla Extract (GF)
  • 4 Cups Powdered Sugar
  • 1 tsp Ground Cinnamon

Making the Cookies:

  1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
  2. Gather the ingredients.
  3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
  4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
  5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
  6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
  7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
  8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
  9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
  10. Bake for 10-12 minutes.
  11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

  1. While the cookies are baking and cooling start making the frosting…
  2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
  3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
  4. Add the Ground Cinnamon and Mix thoroughly.
  5. You’re ready to frost the cookies and enjoy!

Note: The original recipe that I posted in 2019 was from “Two Sisters Crafting,” which I have updated so it is now GF, thanks in large part to “amyin the kitchen.com 🙂 I just love converting and joining recipes to see what the end results will be! Thanks so much for sharing your wonderful recipes!!!

Desserts, Snacks
American




Halloween Witch’s Hat Cookies

Halloween Witch’s Hat Cookies

These are the easiest Halloween Treats to make! You just need three ingredients, a decorating tip and a somewhat steady hand. I made these every year for each of my children’s classrooms and they were always a hit with the kids :).

  • 1 24-Pack Keebler Fudge Stripe Original Fudge Stripe Cookies
  • 24 Hershey Kisses (I used the Regular Milk Chocolate ones, but you may use any flavor you desire)
  • 1-2 4 oz Tubes Decorating Icing (I used Orange and Yellow, but again choose any colors you want)
  • 1-2 #2 Tiny Round Decorating Tip
  1. Gather the ingredients
  2. Pipe around the bottom of a Hershey Kiss with the decorating icing.
  3. Place the Hershey Kiss rightside up on top of solid chocolate side of the Fudge Stripe cookie and press gently to secure.
  4. Next, “draw” a bow with the decorating frosting on the Hershey Kiss and cookie (see photo).
  5. Repeat with the rest of the cookies and Kisses until done. I usually make enough for each child/adult to have 2 cookies.
  6. I hope you and your family enjoy these as much as we do!

Unfortunately, I injured my right hand…so my bows aren’t as neat as they used to be ;).

Desserts, Snacks