Gluten-free Pumpkin Spice Cookies Recipe

Gluten-free pumpkin spice cookies recipe made using tinned pumpkin - super simple and incredibly easy to throw together and Coeliac-friendly too.

Prep Time 10

Cook Time 18

Chill Time 1

Servings

Calories 281kcal

Cream the butter and sugar together until light and fluffy.
Add in the egg and mix it in, followed by the gluten free flour, gluten free oats, bicarbonate of soda, mixed spice and xanthan gum. Mix until fully combined.
Mix in the tinned pumpkin so fully combined. Cover and chill the mixture in the fridge for an hour or so, or the freezer for less time.
Preheat the oven to 180C fan / 200C and line 2 baking trays with non-stick baking paper.
Divide the mixture into portions - I always weigh mine out to be around 65g - and roll into balls. They might be a little sticky, but chilling should have helped with this. If you need to. simply flour your hands a little.
Place them onto the prepared baking trays, press down the balls slightly and don’t put them too closely together.
Bake for 18-20 minutes until a dark golden colour. Then leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
To make the frosting, mix up the cheese and then add in the icing sugar and vanilla - mix once more. Either place in a piping bag and pipe over the cooled cookies or dollop on using a teaspoon.