

Iced Pumpkin Spice Cookies are a delicious fall treat that is perfect right through the Christmas season. These little gems are filled with canned pumpkin, studded with tiny currants then dipped in an icing glaze making them ideal for any holiday cookie tray.
For me Christmas is cookie baking season so I think everyone should have a list, long or short, of their favourite homemade cookies. Because we only make them at a certain time of year is exactly the reason they are special treats and we look forward to enjoying them.
So, what cookies or Christmas treats are on your list?
Whether it’s shortbread or gingerbread, butter tarts or mincemeat tarts, there are lots to choose from. I also like to try new recipes every year and keep adding the best to my list. Since learning to bake gluten free this system has served me well and I now have more holiday recipes than I can reasonably make in a single year.
Here’s my YouTube video on this topic or you can read more in the post (link at bottom of this page).
I’m a cookie lover so I keep learning and baking gluten free cookies. I share everything I learn and you can see a list of more posts at the bottom of this page.
If you’re the kind of person that wants to get in the kitchen and experiment then it’s helpful to understand that cookies have a different ratio of fat to liquid and they cook in a short amount of time. To remake your old recipes gluten free or keep tweaking to improve your results here are a few tips.
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One of my favourite kitchen tools are portion scoops or ice cream scoops. They make portioning cookies and muffins a breeze and the consistent size ensures even baking. Use them for anything from dishing up ice cream to making meatballs and cookies.
You can’t bake cookies without some baking pans. It takes time to collect good quality pans but it’s worth the effort in the long run. Pay attention to the pans and sizes you like and work toward a collection like this so you can bake cookies, brownies, muffins, cakes and so much more.
Let me know in the comments below what Christmas cookies you’ve successfully remade gluten free or if these Pumpkin Spice Cookies with the brown-butter icing make it onto your list.
DRY INGREDIENTS |
1¼ cups (165g) gluten free Cookie Flour Blend** |
¼ tsp baking powder |
¼ tsp baking soda |
¼ tsp cinnamon |
¼ tsp ground cloves |
¼ tsp ground ginger |
¼ tsp ground nutmeg |
⅛ tsp salt |
WET INGREDIENTS |
¼ cup butter, room temperature |
¼ cup brown sugar |
¼ cup honey |
1 egg |
½ cup canned pumpkin puree |
ADD INS |
½ cup dried currants |
½ cup chopped walnuts |
BROWNED BUTTER ICING |
2 Tbsp butter, room temperature |
1½ cups icing sugar |
3-4 Tbsp whipping cream |
**Cookie Flour Blend: ⅔ cup brown rice flour, ¼ cup ground almonds, 3 Tbsp potato starch, 1 Tbsp + 2 tsp tapioca starch, ¼ tsp xanthan gum (makes 1¼ cups) |
Ingredients |
Directions |
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