Gluten Free Pumpkin Cookies
Updated: Mar 1
Why hello there gourd-geous. I have got the perfect pumpkin recipe for your fall baking! I have created my Great Grandma's pumpkin cookies turned gluten-free. These cookies are the perfect fall treat. They are so soft with the best pumpkin flavor and then topped with a caramel frosting. I'm literally just drooling just looking at them right now. I hope you enjoy!
Makes 3 dozen Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
1 cup softened butter
1 cup sugar
1 cup pumpkin
1 teaspoon vanilla extract
2 cups gluten free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
3 tablespoons softened butter
5 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit, place parchment paper on a cookie sheet and set aside.
In a medium bowl mix together butter, sugar and eggs until combined. Then add pumpkin and vanilla mixing until smooth.
In a medium bowl mix flour, baking powder, baking soda, salt and cinnamon.
Combine wet ingredients with dry and mix for 2 minutes (until smooth). Add (optional) walnuts and mix together.
Scoop dough into 1 inch balls and place dough on baking sheets about 2 inches apart.
Bake for 10-12 minutes then place on wire baking sheet to cool.
While cookies are cooling start making the caramel frosting by adding butter, milk, brown sugar, powdered sugar and vanilla in a medium bowl and beating together until smooth (if too thick add 1/2 tablespoon of milk).
Once cookies are fully cooked top with frosting and optional walnuts.