I’m just like every other person that likes to bake…once I see those leaves starting to change color, all I can think about is baking, baking, baking. Well, I really think about baking all year long but when fall rolls around the flavors I crave start to change. I’m sure just like me, you think of all of the things you can make with pumpkin. Things like pies, bread, cookies and everything else in between.
This recipe for Gluten Free Pumpkin Cookies turned out to be amazing! Let me tell you, these things practically melt in your mouth. They are soft, pillowy little mounds of pumpkin heaven. What makes them even better is that they are topped with a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I highly recommend using parchment paper when you bake these or any cookies. I love parchment paper because I never have to worry about the bottom of the cookies sticking to the baking sheet and my cookies are always perfect when they come out of the oven. I can’t bake without out it!
I hope you enjoy these as much as my family and I do!
Do you need a recipe for gluten free flour? Check out this Gluten Free All Purpose Flour Blend recipe.
P.S. If you like this recipe, I’d love it if you shared it on Pinterest. Thank you!
(Original cookie ingredients)
1 cup light brown sugar
1 cup sugar
1 cup canola oil or melted coconut oil
1 15 oz. can pumpkin
2 eggs lightly beaten
1 tsp vanilla
3 1/2 cups gluten free all purpose flour blend
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 T pumpkin pie spice
(The frosting ingredients are the same as the original.)