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

1. Blend all cookie ingredients using your mixer and form the dough into 2 balls.

2. Place one of the balls in between parchment paper. Using rolling pin, roll the dough flat.

3. Use cookie cutters to press out shapes.

4. Place cookies on parchment paper lined cookie sheet.

5. Repeat steps 2-4 with second dough ball.

6. Bake for 15 minutes.

7. 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:

1. 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.

2. Separate each color into 3 different zip-lock bags and close.

3. 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.

4. Place the filled molds in a freezer safe container and freeze overnight or at least 3 hours.

5. Pop out and place in snack sized bags to give to guests as they arrive. Serve them frozen and outside or in a dish.