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Cinnamon Pumpkin Spice Cookies

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I made a version of these Cinnamon Pumpkin Spice cookies 2 years ago. Back then I was still convinced I was going to come up with my very own gluten free flour blend. But since then, I haven’t gone back to the recipe because I’ve tried to simplify my baking by using King Arthur’s gluten free flour mix. 

Last week, I attempted to sub out the flour mix with the king Arthur’s in that recipe and they completely spread as they baked in the oven. Then it dawned on me. Why didn’t I use my “tried and true” sugar cookie recipe and just add the cinnamon and pumpkin pie spice to that cookie dough?? And that’s exactly what I did!! The results were perfection.

I did everything I did in my easy sugar cookie recipe and just added 1 teaspoon of cinnamon and 1 1/2 tsp of pumpkin pie spice to the dry flour mix. Voila! A new cookie was born.

Then I made some delicious dairy free cream cheese icing to top them off. The cream cheese icing helped to balance out the cinnamon spice and the flavor blended so well with the cookie.  My boys loved them. 

The last time I decorated a “pumpkin” shaped cookie, I made royal icing and tried to make them really look like pumpkins. This time I went for easy but still cute, as you’ll see from my picture. The faces didn’t turn out quite like the image in my head but I still got my point across:)

And keep this recipe at the top of your list to make because you can also use it to make “freaky fingers” for halloween. I’ll be showing you those next week. That’ll be some real Halloween spirit. 

My Ingredients

To make these Cinnamon Pumpkin Spice cookies I use all the same ingredients that I do in my easy sugar cookie recipe. But I add 1 1/2 tsp of McCormick’s Pumpkin Pie Spice and 1 tsp of ground cinnamon. 
 
In addition, you’ll notice the icing is different. I chose to make a cream cheese easy spread icing to balance out the sweetness of this cookie. The combo is just perfection. 

 

My Method

I also use the same method as the easy sugar cookies as well. First cream the shortening and sugar together. Add the rest of the wet ingredients, then add your dry ingredients and form your dough. Add the additional cold water at the end to help you form the dough. I highly recommend using a scale to measure your ingredients. Using a scale has transformed my baking. 
 
If your dough seems crumbly, divide it into fourths and roll each section up. As your hands warm the shortening, the dough will become smoother. I have added the extra 2 teaspoons of cold water in this recipe if you feel you need it. I always add it to my cookie dough. 

 

One main difference between these cookies is that you will chill it for 30 minutes. Then, when you’re ready to cut the dough into shapes, flatten it between 2 pieces of parchment paper that are dusted with flour. This works great, especially if your dough is a tad sticky. It really shouldn’t be sticky, but just in case. Then roll your cookie dough out to be 1/4 inch think so that the cookies are not flimsy. 

Chill the dough for 30 minutes. Then cut and shape the cookies and place them on a parchment paper line cookie sheet. Nordic ware cookie sheets are the best for ensuring the cookies keep their shape. 

Let the cookies cool completely and ice them. Enjoy them right to the last bite. 

I hope this recipe helps get you into the Halloween spirit and traditions can become a part of your life again despite being gluten free and/or having food allergies. 
 

Until next time.

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Cinnamon Pumpkin Spice Cookies
Cinnamon Pumpkin Spice Cookies

Cinnamon Pumpkin Spice Cookies

Slip into fall with these delicious cinnamon, pumpkin spice cookies. They are gluten free, egg free, dairy free and delicious.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Cookies
Servings 16 Cookies

Ingredients
  

Cookies

  • 300 g King Arthur's All Purpose Gluten Free Flour
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Ground cinnamon
  • 1/2 tsp Xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 90 g Palm Shortening I use Spectrum brand
  • 90 g Organic cane sugar
  • 1 tbsp Bob's Red Mill brand egg replacer
  • 2 tbsp Warm water--to activate egg replacer
  • 2 tsp Vanilla extract
  • 1/4 cup + 2 tsp Cold water

Icing

  • 1 tbsp Earth Balance soy free butter
  • 3 tbsp Tofutti's brand cream cheese
  • 1 cup Organic powdered sugar (measure then sift)
  • 1/2 tbsp Water
  • 1/4 tsp Vanilla extract

Instructions
 

Cookies

  • Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  • In a medium bowl whisk your flour, cinnamon, pumpkin pie spice, xanthan, baking powder and salt together and set aside.
  • In bowl of stand mixer cream shortening and sugar together.
  • In small bowl add 2 tbsp of warm water to 1 tbsp of egg replacer. Stir and let sit one minute to thicken.
  • Add egg replacer and vanilla to sugar/shortening mixture. Mix 1-2 minutes until combined.
  • Add dry ingredients to wet ingredients and mix to form a crumb like mixture.
  • Remove bowl from stand mixer, add 1/4 cup of cold water, and begin forming the dough by hand.
  • The additional 2 tsp of cold water is optional. I always need it, but the message is this, keep mixing the dough by hand. Your hands will naturally soften the shortening. You should not need more than an additional tsp of cold water.
  • Divide dough into 4 balls.
  • Chill cookie dough for 30 minutes.
  • After chilling, place one cookie dough ball in between 2 pieces of parchment paper and flatten it with a rolling pin 1/4 inch thick.
  • Cut shapes and place on cookie sheet 3 across 4 down.
  • Bake for 11-12 minutes.
  • Remove from oven and let cool 10 minutes on cookie sheet. Transfer to wire rack.
  • When cookies are completely cooled add your favorite icing.
  • Once icing is dry, serve and enjoy!

Icing

  • Line 2 cookie sheets with parchment paper.
  • In stand mixer bowl cream butter and cream cheese together,
  • Add vanilla, water and sifted powdered sugar.
  • Mix until a smooth, thick, creamy icing is formed.
  • Spread icing over cooled cookies with a spatula.
  • Decorate as desired.
  • Serve and enjoy!

Notes

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Keyword gluten free cookies
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