Gluten Free Pumpkin Cookies
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!
- 1 cup softened butter
- 1 cup granulated sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 2 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped watnuts (optional)
- 3 tbsp softened butter
- 5 tbsp milk
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
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.
ENJOY!!!!
Servings 36
- 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.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
