Savor these pumpkin cookies with the full flavor of fall without the gluten. Perfect for breakfast, snacks and treats. The recipe is easy to make, using a gluten free baking flour blend and pumpkin puree. White chocolate chips add extra sweetness!

Yield

3 dozen cookies

Ingredients

Ingredient List
• Flour | --- | 2 cups
• Pumpkin Pie Spice | --- | 1 tablespoon
• Salt | --- | 1/2 teaspoon
• Baking Soda | --- | 1/2 teaspoon
• Baking Powder | --- | 1/4 teaspoon
• Butter, softened | --- | 1/2 cup
• Brown Sugar, firmly-packed | --- | 1 cup
• Egg | --- | 1
• Clear Imitation Vanilla Extract | --- | 1 teaspoon
• Pumpkin Puree | --- | 1/3 cup
• White Chocolate Chips | --- | 1 cup
• Confectioners' Sugar | --- | 1 cup
• Milk | --- | 1/4 cup

Instructions

1. Preheat oven to 350°F. Prepare cookie sheets with parchment paper.
2. In small bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder.
3. In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add egg, vanilla extract, and pumpkin puree; mix well. Add flour mixture; mix well. Stir in white chocolate chips. Drop dough by tablespoonfuls onto prepared cookie sheets.
4. Bake 9-11 minutes or until centers of cookies are semi-firm to the touch. Cool 5 minutes on cookie sheet; remove to cooling grid and cool completely.
5. For glaze, in medium bowl, combine confectioners’ sugar and milk until smooth. Drizzle over cookies.