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Gluten Free Pumpkin Cookies

4.7 from 20 reviews

Ingredients

Pumpkin Cookies

Frosting

Instructions

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.
  9. To make the frosting, combine the cream cheese, powdered sugar and yogurt until smooth. (I like to make my frosting thicker so I use less yogurt)
  10. Frost each cookie and enjoy!
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