Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Cookie Ingredients
-
2
flax eggs
flax meal (2 Tbsp.) + water (6 Tbsp.)
-
3
cups
gluten-free all-purpose flour
-
1
cup
cane sugar
-
1
Tbsp.
pumpkin pie spice
-
1 ½
Tbsp.
baking powder
-
1
tsp.
sea salt
-
12
Tbsp.
unsalted butter (chilled and cubed)
-
1 ¼
cups
pumpkin puree
-
1
tsp.
vanilla extract
Frosting Ingredients
-
4
Tbsp.
unsalted butter (softened)
-
4
oz.
cream cheese (softened)
-
1
tsp.
vanilla extract
-
¼
tsp.
pumpkin pie spice
-
1
cup
powdered sugar
Instructions
- Preheat the oven to 400℉ and line two baking sheets with parchment paper.
- Prepare the flax eggs by mixing flax meal and water, then let it rest for 8-10 minutes.
- In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder, and sea salt.
- Cut the chilled butter into the dry mixture until it resembles coarse crumbs.
- Add the flax eggs, pumpkin puree, and vanilla to the dry mixture and stir until a dough forms.
- Roll the dough into 28-30 golf ball-sized pieces and place them on the baking sheets.
- Flatten each ball of dough to about ¼-inch thick and 2 ½-inches in diameter.
- Bake for 10-12 minutes, rotating the pans halfway through, until lightly browned.
- Allow cookies to cool before transferring to a wire rack.
- To make the frosting, beat together softened butter, cream cheese, and vanilla until combined.
- Add powdered sugar and pumpkin pie spice, then beat until fluffy.
- Spread frosting on cooled cookies and dust with additional pumpkin pie spice or sprinkles.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
165
Total fat
7g
Total carbohydrates
24g
Total protein
1g
Sodium
165mg
Cholesterol
20mg
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