I stumbled across this recipe on Halloween and it's the first recipe I have ever made from Pinterest. How many of you pin your life away and never actually do the things on your boards? Ya guilty. I was looking for something festive to bring to a Halloween party and these seemed perfect. A few things about these cookies. First, the original recipe is not gluten-free, but all you need to do is swap regular flour for gluten-free flour. Second, the recipe made so many cookies I didn't know what to do with myself. I was pumping out sheet after sheet and my family thought I was entering a baking contest. So, I cut the recipe in half for you! Lastly, these are DELICIOUS. They have almost a cookie dough texture to them. They melt in your mouth and are super soft. Everyone at the party liked them too! The original recipe is HERE and hers look a lot prettier than mine because she scooped the batter with a cookie scoop. I just used my hands so they look kinda sloppy..but still amazing!
-1 cup softened butter
-1 cup granulated sugar
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1 teaspoon vanilla
-1/2 can of pumpkin (about 8 oz)
-2 cups all-purpose gluten free flour
Cream Cheese Frosting
-1/4 cup butter
-1/2 package of cream cheese (4 oz), softened
-1/2 lb powdered sugar (about 2 cups)
-1/2 teaspoon vanilla
-ground cinnamon sprinkled on top
-Preheat oven to 350 degrees F. In a large bowl, beat 1 cup of butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occationally. Add egg and vanilla; beat until combined. Beat in pumpkin. Add the flour in slowly until combined. Dough will be wet.
-Drop dough by the tablespoon onto parchment lined sheets. Bake in preheated oven for 10-12 minutes, or until tops are set. Transfer cookies to a wire rack; let cool.
-For the frosting; beat all the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
(makes about 2 dozen)