Trick or Treat Pumpkin Cookies
You cannot avoid the lolly sugar spike at Halloween but you can give the kids something sugar free and nutritious that they will love! These sugar free cookies are sure to delight the little ones as well as the adults, decorate them in a Halloween theme for an added bonus!
These cookies are made with spelt flour. One of the oldest cultivated crops in history, spelt offers a great alternative to wheat flour as it is tolerated more easily for those with a gluten sensitivity. Having a low glycemic index, while being high in fibre, Vitamin E and magnesium, spelt makes a healthy choice.
- 2 ½ cups spelt flour
- 1 tsp bi-carb soda
- 1 tsp gluten free baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cup Perfect Sweet® xylitol
- ½ cup butter
- 1 cup cooked mashed pumpkin
- 1 large egg
- 1 tsp pure vanilla extract
- 125g cream cheese, softened
- 50g unsalted butter, softened
- 45g Perfect Sweet® xylitol
- 1 tsp pure vanilla extract or
- 1 tsp lemon juice and zest of 1 lemon
- Preheat oven to 180°C/160°C fan forced. Grease and line a tray with baking paper.
- Combine the flour, bi-carb soda, baking powder, cinnamon, nutmeg and salt in a medium bowl and mix. Set aside.
- In a separate large bowl, beat the xylitol with the butter until pale and blended. Beat in the mashed pumpkin, egg and vanilla extract until smooth.
- Gradually beat in the flour mixture until combined.
- Drop rounded tablespoons of dough onto the paper lined baking tray.
- Bake for 15 mins or until golden and edges are firm. Leave on the baking tray for a few minutes, then place onto a wire rack to cool completely.
- Once cooled, frost and decorate as desired.
Beat cream cheese, butter and xylitol until smooth. Mix in the vanilla extract or lemon juice and zest. Spread over the cooled cookies and eat!