Gluten-Free Iced Howl-O-Ween Cookies
(makes 13-16 small/medium cookies)
Ingredients
- 2 cups Quaker Gluten Free Instant Oats (if you use regular oatmeal you will need to blend it into flour first using a blender)
- 1 egg
- 1/4 cup + 2 tablespoons canned pumpkin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Pumpkin Icing Ingredients
- 2 tablespoons cream cheese
- 1 tablespoon canned pumpkin
You Will Need
- Parchment paper
- Mixer
- Baking Sheet
- Rolling Pin
- Seasonal or dog related cookie cutters
- Small zip-lock plastic bag
Pumpkin Icing Instructions
Thoroughly blend 2 tablespoons of cream cheese with 1 tablespoon of canned pumpkin and place in a small plastic zip-lock bag.
Instructions
- Preheat over to 350 degrees
- Blend all cookie ingredients using your mixer and form the dough into 2 balls.
- Place one of the balls in between parchment paper. Using rolling pin, roll the dough flat.
- Use cookie cutters to press out shapes.
- Place cookies on parchment paper lined cookie sheet.
- Repeat steps 2-4 with second dough ball.
- Bake for 15 minutes.
- Let cool, then ice the cookies by snipping a tiny corner off the end of the icing filled bag and spread with a frosting knife. Refrigerate until ready to serve.
Chilly Canine Candy Corn
(makes about 8 frozen mini-treats)
Ingredients
- 7 tablespoons cream cheese
- 1 tablespoon canned pumpkin
- 2 tablespoons mashed banana
- 1 dash turmeric
You Will Need
- Freezer molds (I use pawprints and pumpkins but standard ice cube trays will do just fine)
- 3 small bowls and 3 spoons for mixing
- Small zip-lock plastic bags
Instructions
- Create the three different colors of candy corn by blending the following in separate bowls: white – 3 tablespoons cream cheese, orange – 2 tablespoons cream cheese and 1 tablespoon of canned pumpkin, yellow – 2 tablespoons cream cheese with 1 tablespoon mashed banana and turmeric.
- Separate each color into 3 different zip-lock bags and close.
- Snip the corner end of each sealed bag and squeeze each mixture into the molds. Be sure to leave enough room for all of the colors. I start with white, then orange and finally yellow.
- Place the filled molds in a freezer safe container and freeze overnight or at least 3 hours.
- Pop out and place in snack sized bags to give to guests as they arrive. Serve them frozen and outside or in a dish.