Gluten and Dairy Free Soft Pumpkin Cookies
 
 
Ingredients
Cookies
  • 2½ cups gluten free flour (if yours does not have xantham or guar gum, you will need to add it)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ⅔ tsp salt
  • 1½ cup granulated sugar
  • ½ cup dairy free butter, softened (I like Earth's Balance soy free baking sticks)
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
Icicng
  • 1 tbsp dairy free butter, melted
  • 1 tsp vanilla extract
  • 3 tbsp dairy free milk (I use macadamia)
  • 2 cups powdered sugar
Instructions
Cookies
  1. Preheat oven to 350°. Line baking sheet with parchment, silicone mat, or grease the sheet.
  2. In a separate bowl combine the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. Beat sugar and butter in large mixing bowl until well blended.
  4. Beat in egg, pumpkin, vanilla extract until smooth and creamy.
  5. Gradually add the flour mixture while mixing.
  6. Using a cookie scoop drop cookies onto prepared baking sheet (about a rounded tablespoon.)
  7. Bake for 16 minutes or until edges are firm.
  8. Cool on baking sheets for a few minutes and remove to wire rack to finish cooling.
  9. When cookies are cool, drizzle icing over the tops using a ziptop or piping bag with end snipped off.
For Icing
  1. Whisk together 2 cups powdered sugar, 3 tablespoons non-dairy milk, 1 tablespoon melted non-dairy butter, and 1 teaspoon vanilla extract. Add more liquid if it is too thick or more powdered sugar if it's not thick enough.
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/glutenfreepumpkincookies/