Enjoy some soft pumpkin flavored cookies with a dairy free cream cheese frosting
Prep Time20 minutesmins
Cook Time12 minutesmins
Chill Time20 minutesmins
Total Time52 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 24servings
Calories: 195kcal
Author: Eating Gluten and Dairy Free
Ingredients
Cookie Ingredients
1cupdairy free buttersoftened, suggestions in post
1cupgranulated sugar
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1teaspoonground cinnamon
1teaspoonpumpkin pie spice
1egg
1teaspoonvanilla extract
1cupcanned pumpkin
2cupgluten free all-purpose floursee post for suggestion
1teaspoonxanthan gumomit if your GF flour blend has this
Cream Cheese Frosting
¼cupdairy free buttersoftened but not melted
4ouncesdairy free cream cheese,softened, suggestions in post
1½cupspowdered sugar
½teaspoonvanilla 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.