Super Soft Gluten Free Dairy Free Pumpkin Cookies
Soft, bursting with pumpkin flavor, and super easy... these gluten free dairy free pumpkin cookies with a cream cheese frosting are the perfect addition to your cookie platter!
Servings: 30 cookies
Calories: 77kcal
Ingredients
Cookies
- 165 grams gluten free flour mix about 1 ¼ cups
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup vegan butter
- 100 grams brown sugar about ½ cup
- 50 grams granulated white sugar about ¼ cup
- 1 egg
- 1 teaspoon pure vanilla extract
- 130 grams pumpkin puree about ½ cup
Frosting
- 4 ounces dairy free cream cheese
- 117 grams powdered sugar about 1 cup
Instructions
For cookies
- In a medium mixing bowl, combine flour blend, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk until fully combined.
- In the bowl of a stand mixer, beat the butter and sugars for 30 seconds, or until creamy.
- Add the egg, vanilla and pumpkin and mix on low until incorporated. Scrape the bowl down and mix on medium speed for 2 minutes.
- Add the flour mixture to the stand mixer bowl and mix for 30 seconds on low speed. Stop machine and scrape the bowl down. Mix again on medium for 30 seconds.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 350F. Using a medium size cookie scoop, place scoops of batter 2 inches apart on cookie sheets lined with parchment paper.
- Bake cookies for 10-12 minutes. Remove from the oven and let cool on a wire rack for 5 minutes before removing from the pan to the rack to cool completely.
- Repeat with remaining batter.
For Frosting
- In a medium bowl, combine the softened cream cheese and powdered sugar. Mix on low speed until fully mixed.
- Scrape the bowl down and mix again for a few seconds until remaining sugar is mixed.
- Frost cooled cookies with a dollop of frosting each.
Video
Notes
- The recipe has been tested with King Arthur Measure for Measure gluten free flour blend.
- A hand held mixer can be used - times and speeds are the same.
- Make sure to let the batter rest the full 30 minutes.
- Cookie dough will be soft - use a spatula to lightly flatten the tops.
- Cookies will not spread much so the size you scoop is the size they'll be after baking.
