I’m just loving Pumpkin Spice anything right now and so I figured I’d better get another recipe with it on the blog before Halloween and Thanksgiving rolls around and pumpkin spice is relegated to the shelf until next year.
Did you see my Gluten Free Pumpkin Spice Cookies with Orange I made last month? They’re also really nice cookies, but they are a bit softer and crumblier. This cookie is a little harder and crunchier, more like a Ginger Snap kind of texture.
I haven’t done a lot of baking lately as I don’t eat too much of it, but my youngest son who also has Celiac Disease loves to have a home made gluten free treat to take to school. We are not averse to buying store bought gluten free cookies, but I do balk at some of the prices. This past week my husband came home with frozen muffin top type things that were almost $7 for a tiny box, and if that wasn’t bad enough my son then told me he didn’t like them as they tasted terrible! He doesn’t need persuaded that home made is better (and cheaper!) so I made these Gluten Free Pumpkin Spice Funfetti Cookies for him. They freeze really well and my son informs me that they taste great right out of the freezer, still frozen! “They’re just cold, and a little bit more crunchy!”
The icing is really, really basic. It’s just powdered sugar, lemon juice and pumpkin spice, you can add as much or as little of these ingredients as you want to get it to taste as pumpkin spicey or lemony as you like! The dough is also very simple to make, I used a rolling pin and cookie cutter to cut them out but I’m sure you could just make little balls of dough and flatten them by hand or with a fork if you don’t have a suitable cutter.
- 110 grams or ½ cup dairy free margarine (I use Earth Balance)
- 110g white sugar or ½ cup
- 110g soft brown sugar ½ cup
- 1 tsp pumpkin pie spice
- 225 grams (1½ cups) all purpose gluten free flour mix
- ½ teaspoon gluten free baking powder
- ¼ teaspoon xanthan gum (omit, if your flour has gum added)
- 1 large egg
- ICING (OPTIONAL)
- 1 cup powdered sugar
- 2 tsp lemon juice
- pumpkin pie spice
- sprinkles or funfetti
- *READ NOTES*
- Preheat your oven to 350f and line a couple of cookie sheets with parchment.
- Measure out the sugar and margarine, and add it to your mixing bowl, cream them together.
- Add in the flour, pumpkin pie spice, xanthan gum if needed, and baking powder, and egg, and then mix until combined, don't forget to scrape down the bowl.
- So now you have two choices for your cookies, you can either make even sized little balls and flatten them with your hand or a fork onto the cookie sheet.
- Or, you can roll out the cookie dough and use a cuttter, it's really up to you.
- If you make the cookies thin they will cook quicker and you will get a harder more crunchy cookie, if you prefer a softer cookie then make them thicker, about ½ inch and don't bake for quite as long.
- Bake for 8 - 12 minutes.
- When fully cooled you can ice the cookies if you like, this is optional.
- Simply add the powdered sugar and lemon juice to a bowl and mix, add in some pumpkin pie spice until you get the taste you like, then decorate with the icing and sprinkles.
I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.
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