10.14.2016

Pumpkin Spice Sugar Cookies {gluten free + vegan}

I love to make my roll-out sugar cookies for the holidays. Halloween and Christmas are the two holidays that stick out in my mind as ones that my mom would make her sugar cookies and we would get to help frost them. I loved the pumpkins and black cats the most. 






I decided to put a little twist on my regular recipe by adding some pumpkin to it. I was easily able to add in pumpkin puree and pumpkin pie spice to make these delicious cookies just a bit more festive!

I also decided to try my hand at Royal icing, which I'm not that great at. The bright side is that the kids love them and don't even notice that they aren't frosted perfectly. These would be great for Halloween parties at school or "Booing" your neighbors with. 

Pumpkin Spice Sugar Cookies 

  • 3 Tbsp water
  • 3 Tbsp vegetable oil
  • 1 tsp baking powder
  • 2 1/2 cups gluten free all purpose flour 
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice 
  • 1 cup shortening 
  • 1 cup pumpkin purée
  • 1 cup granulated sugar

In a small bowl, combine the water, vegetable oil, and 1 tsp baking powder; set aside. 

In a medium bowl, whisk together the flour, 1 tsp baking powder, salt, and pumpkin pie spice. 

In a large mixing bowl, combine the shortening and pumpkin puree. Add the sugar and mix until combined. Continuing mixing and add the water/oil/baking powder mixture. Gradually mix in the flour until a cohesive dough is formed. Place a piece of plastic wrap on top of the dough and chill for 1-4 hours. 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

On a lightly floured surface, roll dough out to about 1/4" thickness. Cut into shapes and place on the cookie sheet. Bake at 350 degrees for 8-10 minutes or until dough appears dry on top but before the cookies turn brown. 

Frost with cinnamon cream cheese frosting or royal icing made with powdered sugar, water, and food coloring. 




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