Pumpkin Spice Cookies
Pumpkin Spice Cookies
These are super delicious and kind of a cake cookie perfect for that special occasion and afternoon tea.
Ingredients:
- 2/3 cup brown rice flour
- 1/4 cup tapioca flour
- 3 tbsp potato starch
- 1/4 tsp each of
baking powder
baking soda
xanthan gum
salt
ground cinnamon
ground cloves
ground nutmeg
ground ginger
- 1/4 cup almond flour
- ½ cup golden raisins and dried cranberries chopped small
- (the original recipe used currants which were not available in my store)
- ½ cup chopped walnuts
- 1/4 cup Earth Balance soy free butter
- 1/4 cup honey
- ½ cup pumpkin puree
In a mixer bowl add beat the butter and honey together scrape sides then add the egg and pumpkin
in another bowl mix all the spices and dry ingredients.
Slowly add to the wet ingredients in the mixer.
When mixed add the raisins and nuts till just mixed in and refrigerate the batter for at least an hour. I did not get to mine for days! It was better left a bit longer I think.
Use a cookie scoop and on a parchment lined baking pan place the scoops 2 inches apart and bake in a 375 degree oven in the middle rack for 15 to 18 minutes. Check for doneness and let cool on a cooling rack.
Simple frosting glaze
- 1 cup powdered sugar
- almond milk 3 tbsp
- anise flavor or lemon flavoring 1/4 tsp
Place almond milk in the mixer with flavoring on slow and add the powdered sugar until the frosting is sort of thick consistency . Dip the cooled cookies top down in the frosting. Then place to dry on the rack. The frosting will harden up. Sprinkle with nonpareils or shots if you like.