Pumpkin Cookies

BY Ceres Organics

Ready in 1 hour | Serves 18



1 cup pumpkin

1 cup Organic Rice Flour, Brown

½ cup Organic Tapioca Flour, Mini-pack

1 teaspoon Supernatural Foods Raising Powder (baking powder)

½ teaspoon baking soda

1 teaspoon Ground Cinnamon

½ teaspoon ground nutmeg

1 teaspoon ground ginger

½ teaspoon all spice

100g salted butter (at room temperature)

½ cup Organic Rapadura Sugar

1 free-range egg

1 teaspoon Organic Vanilla Extract

1 cup Organic Sultanas

1 cup pine nuts (dry toasted)


3 tablespoons Organic Coconut Oil, High Heat Cooking (melted by sitting over hot water)

¾ cup Organic Icing Sugar

½ teaspoon Organic Vanilla Extract

¼ teaspoon flaky salt


Preheat oven to 180°C. Line 2 baking trays with baking paper for the cookies.

In a baking dish, roast the pumpkin for 30 minutes, then remove skin and puree in a food processor.

Sift together the flours, raising powder, baking soda, cinnamon, nutmeg, ginger and all spice in a bowl.

In another large mixing bowl, beat butter and sugar until light and fluffy (3 minutes is good). Add the egg, pumpkin puree and vanilla, and beat until well until combined. Add the dry ingredient mix and beat to incorporate. Fold in the sultanas and pine nuts. The batter should be quite thick.

Drop heaped tablespoons (or use a small ice scream scoop) of batter onto prepared baking trays, spaced 4 cm apart. Bake for approximately 15 minutes. Transfer onto wire racks to cool.

Stir together all glaze ingredients, thinning with rice milk if necessary. Drizzle over cookies and enjoy!