I have got the perfect pumpkin recipe for your fall baking! I have created my Great Grandma’s pumpkin cookies turned gluten-free. These cookies are the perfect fall treat. They are so soft with the best pumpkin flavor and then topped with a caramel frosting. I’m literally just drooling just looking at them right now. I hope you enjoy!
Gluten Free Pumpkin Cookies
Preheat oven to 350 degrees Fahrenheit, place parchment paper on a cookie sheet and set aside.
In a medium bowl mix together butter, sugar and eggs until combined. Then add pumpkin and vanilla mixing until smooth.
In a medium bowl mix flour, baking powder, baking soda, salt and cinnamon.
Combine wet ingredients with dry and mix for 2 minutes (until smooth). Add (optional) walnuts and mix together.
Scoop dough into 1 inch balls and place dough on baking sheets about 2 inches apart.
Bake for 10-12 minutes then place on wire baking sheet to cool.
While cookies are cooling start making the caramel frosting by adding butter, milk, brown sugar, powdered sugar and vanilla in a medium bowl and beating together until smooth (if too thick add 1/2 tablespoon of milk).
Once cookies are fully cooked top with frosting and optional walnuts.
Serving Size 1
- Amount Per Serving
- Calories 139kcal
- % Daily Value *
- Total Fat 6.7g11%
- Saturated Fat 3.6g18%
- Cholesterol 19mg7%
- Sodium 107mg5%
- Potassium 45mg2%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 0.4g2%
- Sugars 11.1g
- Protein 1.4g3%
- Calcium 1 mg
- Vitamin D 20 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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