Pumpkin Spice Cookies (Vegan, Gluten Free Option)

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Pumpkin madness is still quite a new thing in the UK, and when I was a child Halloween was something that happened across the pond.  

I'm relatively new to the whole pumpkins spice thing, but I have to say it's a spice mix that I find very enjoyable so I decided to make some cookies as we are streaking towards the vernal equinox and the cooler weather has arrived.

Whilst the ingredients include golden syrup, this is a surprisingly easy dough to handle that doesn't stick to your hands nor does it require chilling before use. As an impatient soul, this is a bonus for me and keeps the preparation time down too.

These lovely cookies also retain a little chewiness in the centre and are excellent dunkers. 

If you don't have access to ready mixed pumpkin spice, it's very simple to make. I've included a Pumpkin Spice Mix recipe here and you may be surprised to find you already have the ingredients for in your kitchen cupboards!



You'll need two baking trays for this recipe. 

Makes 18 cookies approx

Ingredients

8 oz / 225g Self Raising Flour (For gluten free use Gram Flour + 1/4 tsp Bicarbonate of Soda)

1 tsp Bicarbonate of Soda (Baking Soda)

1.5 tsp Pumpkin Spice

4 oz / 115g Vegan Margarine

2.5 tbsp Golden Syrup

4 oz / 115g Golden Granulated Sugar


Method

Preheat your oven to 190C/375F

Grease both baking trays thoroughly OR cover with baking paper (parchment paper).

Sift the flour, bicarb and spice mix into a large mixing bowl and gently mix together.

Rub in the margarine until the mixture resembles breadcrumbs.

Warm the golden syrup in a small saucepan or in a glass jug in the microwave until it's more liquid (don't over heat it!) and add to the bowl along with the sugar.

Mix well to make a stiff dough. 

Put some flour on your hands to prevent the dough sticking, and divide into 18 balls about the size of a large walnut. 

Place 9 cookies on each tray, and flatted down with your fingers. Leave space between them as they will spread.

Bake for 10 minutes - be careful not to burn them, these cook fast!

Transfer to a wire cooling rack.


These can be enjoyed straight away, and are extra nice when warm and still very chewy!

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