Gluten-Free Pumpkin Cookies #desserts #cakes #cookies #pumpkin #glutenfree

Gluten-Free Pumpkin Cookies #desserts #cakes #cookies #pumpkin #glutenfree

Gluten-Free Pumpkin Cookies are so light and feathery … they for all intents and purposes dissolve in your mouth! So natural to make utilizing sans gluten flour, sugar and flavor and obviously canned pumpkin!

These scrumptious little hills of paradise are topped with a basic cream cheddar icing that everybody will adore!

Regardless of whether you prepare without gluten because of hypersensitivities or inclination … you'll adore these scrumptious pumpkin treats!

The Best Gluten Free Pumpkin Cookies formula EVER! Delicate, pillowy hills of paradise. So wet and cushy, they essentially soften in your mouth!

Gluten-Free Pumpkin Cookies #desserts #cakes #cookies #pumpkin #glutenfree

Also try our recipe : THE BEST EVER SUPER MOIST GLUTEN FREE BANANA BREAD #desserts #cakes #banana #glutenfree #easy

Ingredients :


  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 15 oz. pumpkin puree one 15 oz. can
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 3 1/2 cups  gluten free all purpose flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons pumpkin pie spice


  • 4 oz. cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup Greek yogurt

Instructions :

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Combine wet and dry ingredients and stir to fully incorporate.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon or your fingers that have been dipped in water to keep from sticking. (The shape they are going into the oven is pretty much the shape they will be when they are done!)
  7. Bake for 11-13 minutes, transfer cookies to a cooling rack and let cool before frosting.
  8. To make the frosting, combine the cream cheese, powdered sugar and yogurt until smooth. (I like to make my frosting thicker so I use less yogurt) If the frosting is too then, add more powdered sugar.
  9. Frost each cookie and enjoy!

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