Description
Delicious soft and tender gluten-free cookies packed with pumpkin goodness and topped with sweet icing.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream (for icing)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar in a large bowl until smooth.
- Beat in the egg and pumpkin puree.
- Mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let cookies cool completely.
- For the icing, mix powdered sugar with milk until desired consistency, then drizzle over cooled cookies.
Notes
These cookies are best served at room temperature and can also be frozen for longer storage. Use quality gluten-free flour for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg