Gluten Free Pumpkin Cookies
Ingredients
- 1 cup Olive and Then Some EVOO
- 1 cup light brown sugar
- 1 cup sugar
- 1 15 oz. can pumpkin
- 2 eggs lightly beaten
- 1 tsp vanilla
- 3½ cups gluten free all purpose flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 T pumpkin pie spice
- 2 oz cream cheese, room temperature
- ½ cup powdered sugar
- ¼ cup Greek yogurt
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium bowl combine brown sugar, sugar, olive oil, pumpkin, eggs and vanilla until fully incorporated.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice
- Pour ⅓ 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 and bake for 11-12 minutes.
- Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.
- To make the glaze, combine the cream cheese, powdered sugar and yogurt until smooth.
- Pour the glaze over each cookie and enjoy!
