OK, so fall is definitely my all-time favorite season. But aren’t the foods and flavors that come hand-in-hand with the crisp breezes and changing leaves absolutely to die for?
Like I said the other day, apple is definitely at the top of my list as a fall food favorite, but I also absolutely adore pumpkin. Before I went gluten-free, I would frequently indulge in everything pumpkin a baked good could offer.
Now that I’m gluten-free … I still do that too! Except now it’s in a deliciously-gluten-free-kinda way.
When I was younger, I thought one of the best baked goods my mom could possibly make were iced pumpkin cookies. I could kill an entire batch in one sitting — they were just that good. These days, I still love baking with pumpkin, and I figured it was about time I figure out a gluten-free recipe for those beloved Iced Pumpkin Cookies. I found this recipe on AllRecipes.com and adapted it to make it gluten-free and vegan. I had no idea it was going to be a complete smash hit …
Iced Pumpkin Cookies (gluten-free + vegan : adapted from this recipe)
Ingredients
- 2-1/2 cups Whole Grain Gluten-Free Flour Mix
- 1/2 cup gluten-free millet flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 Tablespoons ground flaxseed meal + 6 Tablespoons warm water
- 1/2 cup vegan, gluten-free butter
- 3/4 cups vegan granulated sugar
- 1/2 cup vegan brown sugar
- 1-1/2 cup pumpkin puree
- 1 teaspoon gluten-free vanilla
Glaze:
- 2 cups vegan confectioners sugar
- 2 tablespoons dairy-free milk
- 1 Tablespoon vegan, gluten-free butter
- 1 teaspoon vanilla
- 2-3 Tablespoons natural orange juice
NOTES: I used Bob’s Red Mill Gluten-Free Millet Flour and Earth Balance Olive Oil Natural Buttery Spread.
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare baking sheet with parchment paper or baking mat (like this). Combine whole grain flour, millet flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and ground cloves, and set aside.
Combine flaxseed and water in bowl, and set aside.
In a medium bowl, cream together the butter, granulated sugar and brown sugar. Add pumpkin, flaxseed and water mixture, and vanilla, beating until creamy. Mix in dry ingredients. Drop on cookie sheet by spoonful.
Bake for 13 to 15 minutes in the preheated oven. Cool cookies for 5 – 6 minutes on baking sheet then transfer to a wire rack.
While cookies are baking, prepare the glaze by combining confectioners’ sugar, milk, vegan butter, and vanilla. Add orange juice slowly to achieve desired consistency.
When cookies have completely cooled, use a fork or spoon to drizzle glaze on top. Allow glaze to harden; for best results, store cookies in refrigerator.
Not only are these cookies divine, but the smell that will waft through your home is equally heavenly. Enjoy every bite — and if you need more pumpkin (I know I do), then check out two of my other faves:
- Banana Pumpkin Chocolate Chip and Walnut Quick Bread (gluten-free + vegan)
- Pumpkin Cream Cheese Gobs (gluten-free + vegan)
{ 4 comments… read them below or add one }
Caroline i totally agree with you about pumpkin and i am going to have to try and make these! I’m not sure if this is gluten free but the Keurig coffee machine had pumpkin spice coffee and i did see gluten free pumpkin spice marshmallows shaped as pumpkins!!!!!!! you must find them!
OH, WOW!!! I must try the marshmallows and will definitely check out the coffee. WOOT! Love pumpkin. <3
I was just wondering whether I can leave out the millet flour in this recipe?
Definitely! As long as you are subbing a 1/2 cup of another gluten-free flour, then it will be OK. Try quinoa, almond or buckwheat (don’t let the name fool you — it’s gluten-free) flours. Enjoy!
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