Gluten-Free Pumpkin Cookies

Name: Gluten-Free Pumpkin Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 dozen
Ingredients: 1 cup butter, softened; 2/3 cup packed brown sugar; 1/3 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 cup canned pumpkin; 2 cups gluten-free all-purpose baking flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; GLAZE:; 1-1/2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 2 to 3 tablespoons 2% milk

Total Time Prep: 30 min. Bake: 10 min./batch + cooling

Yield 4 dozen

Test Kitchen Approved

Avoiding gluten doesn't have to mean skipping dessert. Here's how to make our favorite gluten-free pumpkin cookies.

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups gluten-free all-purpose baking flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
GLAZE:
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 8-10 minutes. Remove to wire racks to cool completely.
In a small bowl, whisk confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cookies.

Nutrition Facts

1 cookie: 87 calories, 4g fat (2g saturated fat), 14mg cholesterol, 87mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

These yummy pumpkin cookies are light and fluffy, almost like cake cookies, and they are not overly sweet. —Taste of Home Test Kitchen

Recipe Creator