Description
Gluten-free Pumpkin Cookies are soft, pillow-like mounds of heaven in your mouth! Topped with a sweetened Greek yogurt and cream cheese glaze.
Ingredients
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Canola Oil
- 1 can (15 Oz. Size) Pure Pumpkin
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- 3-½ cups King Arthur Gluten Free Flour Blend
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 3 Tablespoons Pumpkin Pie Spice
- FOR THE GLAZE:
- 2 ounces, weight Cream Cheese, Room Temperature
- ½ cups Powdered Sugar
- ¼ cups Plain Or Vanilla Greek Yogurt
Preparation
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
In a separate bowl, whisk flour, baking soda, baking powder, salt and pumpkin pie spice.
Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more. Using a small cookie scoop, place mounds of the dough onto the parchment-paper-lined baking sheet, spacing them about 2 inches apart. Bake for 11–12 minutes. Remove from the oven, transfer to a cooling rack and let them cool before glazing.
To make the glaze, combine cream cheese, powdered sugar and yogurt until smooth. Pour glaze over each cookie and enjoy!
