Softest Pumpkin Cookies
Servings: 24 cookies
Ingredients
Cookie Ingredients
- 1 c dairy free butter, softened 2 sticks
- 1 c granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 teaspoon vanilla extract
- 1 c canned pumpkin
- 2 c gluten free all-purpose flour see post for suggestion
- 1 teaspoon xanthan gum omit if your GF flour blend has this
Cream Cheese Frosting
- ¼ c dairy free butter, softened, but not melted ½ a stick
- 4 oz dairy free cream cheese, softened suggestions in post
- 1½ c powdered sugar
- ½ tsp vanilla extract
Instructions
For Cookies
- Preheat the oven to 350°F. Prepare 2 large cookie sheets with parchment paper and set aside.
- In a mixing bowl, beat butter for 1 minute. Add in sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
- Add egg and vanilla extract, then mix well.
- Next add in pumpkin until well combined.
- Then add in flour and xanthan gum (if needed). Beat until completely incorporated.
- Drop dough by large tablespoons on prepared cookie sheet (12 per baking sheet). Bake for 10-12 minutes.
- Allow to cool on the cookie sheet for 2-3 minutes; then transfer to a wire rack to cool completely before frosting. Cookies can even cool overnight in an airtight container.
Preparing the Cream Cheese Frosting
- In a large bowl, cream together the butter and cream cheese until smooth. Then place powdered sugar and vanilla extract into the bowl and beat until smooth and creamy, about 2 minutes. Refrigerate for 20 minutes.
- Ice cookies and place on a serving dish or in an airtight container in the refrigerator for up to 5 days.