Spiced cookies with a wonderful sweet cream cheese frosting.  These cookies would be wonderful for the holidays and now is not too early to start collecting some pumpkin recipes.  I love pumpkin desserts I must admit, even although I had to move to Canada from South Africa to learn about them and to eventually come to really appreciate them.  Pumpkin pie took a while...that must be a bit of an acquired taste, but today I love pumpkin pies, pumpkin cookies, pumpkin muffins, loaves, mousses, ice cream and you name it!  I usually buy the canned pumpkin (must not be pumpkin pie filling with sugar...just plain) way ahead of time, because sometimes in past years there has been a shortage of canned pumpkin. Gasp!

21/2 cups Gluten-Free Bake Mix 2 (CLICK for recipe) (750 mL)
2 tsp cinnamon (10 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp salt, OR half the amount (2 mL)
1 egg
1/2 cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
11/8 cups canned pumpkin (280 mL)
1/4 cup granulated erythritol (60 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

In food processor, process egg, butter, liquid sweetener, pumpkin, erythritol, gelatin and vanilla extract.  Add dry ingredients and process.  Drop by 2 tablespoonfuls on greased cookie sheet.  Flatten and shape cookies with the back of spoon sprayed with nonstick cooking spray, when necessary to prevent sticking.  Bake in oven 13 to 15 minutes, or until brown underneath.  When cool, frost with Cream Cheese Frosting.

Yield:  24 large cookies

1 cookie/with frosting

94.6/128.7 calories

2.3/2.8 g protein

7.8/11.3 g fat

3.3/3.5 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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