In a medium bowl add all dry ingredients and whisk to combine. Set aside.
In a small bowl mix currants and walnuts. Set aside.
In the large bowl of an electric mixer, cream the butter on medium high speed.
Add the brown sugar and honey beating until fluffy, 2-3 minutes.
Add egg and pumpkin puree, beat until combined.
Decrease speed to low and slowly add dry mixture until incorporated. Add currants and walnuts until combined.
Cover the bowl and refrigerate 1 hour or overnight.
Preheat oven to 375°F. Line cookie sheets with baking parchment or a reusable baking sheet.
Using a small metal scoop drop mounds of cookie dough onto prepared cookie sheets, about 2 inches apart. Bake in preheated oven until golden brown, 15-18 minutes.
Set cookie sheet on wire cooling rack and cool for 2-3 minutes. Slide parchment directly onto the wire racks and cool completely.
BROWNED BUTTER ICING
In a small saucepan melt butter until it foams. Reduce heat to low letting the butter brown, 2-3 minutes.
Remove pan from stove and stir in icing sugar.
Add half the cream stirring to make a glaze, adding more cream until desired consistency. Cookies can be iced as soon as they are cool enough to handle.
ICING COOKIES
Dip the top of each cookie into the icing then give it a slight twist as you pull it out of the icing. Set aside to harden.
Notes
*Cookie Flour Blend: ⅔ cup brown rice flour, ¼ cup ground almonds, 3 tablespoon potato starch, 1 tablespoon + 2 teaspoon tapioca starch, ¼ teaspoon xanthan gum (makes 1¼ cups)
Nutrition
Nutrition Facts
Gluten Free Iced Pumpkin Spice Cookies
Amount Per Serving (1 cookie)
Calories 104Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg4%
Sodium 45mg2%
Potassium 44mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 738IU15%
Vitamin C 0.3mg0%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.