Gluten-Free Pumpkin Cookies

Soft, frosted sugar cookies that are laced with pumpkin and AND gluten free? Yep. I've cracked the code -- these gluten free pumpkin cookies rival any frosted sugar cookie and your gluten free friends will love you for it.

📝 Ingredients

• 1/2 cup pumpkin puree
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1 Tablespoon vanilla extract
• 5 cups Namaste gluten free flour blend
• 4 teaspoons baking powder
• 1 Tablespoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup butter, room temperature
• 6 cups powdered sugar
• 1/4 cup pumpkin puree
• 1 Tablespoons vanilla extract
• 1/4 teaspoon pumpkin pie spice
• Pinch salt

👨‍🍳 Instructions

1. 1Put the pumpkin puree (for both the cookies...: Put the pumpkin puree (for both the cookies and the frosting) on a folded paper towel for a few minutes while you gather your ingredients. This drains some of the moisture off.
2. 2In the bowl of a stand mixer (or...: In the bowl of a stand mixer (or a large bowl and an electric hand mixer) add the softened butter and sugar. Beat it very, very well. Like, let it run for 2-3 minutes until it's lighter in color and looks more voluminous.
3. 3Add the eggs one at a time, beating...: Add the eggs one at a time, beating after each one. Add the 1/2 cup pumpkin puree, sour cream and vanilla and beat well.Add the flour to the bowl with the baking powder, pumpkin pie spice, baking soda, and salt. Run the mixer on low until everything is incorporated. Don't overmix the dough. Check the texture. The dough should be fairly sticky, but will clump around the beater.Cover the bowl and refrigerate for at least 2 hours, up to 24 hours.When you're ready to roll them out, preheat your oven to 350F and line a couple of baking pans with parchment paper or prep with nonstick spray.Lay another piece of parchment paper on your counter. Sprinkle some gluten free flour on the paper and transfer half of the dough to the paper. Sprinkle a little flour over the dough.Roll the dough out gently moving from the center outwards in every direction until the dough is roughly the same thickness -- 1/4 to 1/2 inch.Use cookie cutters to cut the dough into shapes, transferring them to the prepared cookie sheets. Gather up the dough scraps and roll them out again. Repeat until you've rolled out all the dough.Bake each pan for 11-12 minutes. Cookies should be just BARELY light brown on the bottom. Don't bake them until they're golden or they'll be crispy later.Transfer them to a baking sheet and let them cool completely before frosting them.To make the frosting, add the frosting ingredients into the bowl of a stand mixer. Mix on low until all of the powdered sugar has been incorporated. And then turn the mixer up to medium high and beat it for another 2 minutes until lighter and fluffy.Add any food coloring, if you like, or divide the frosting into smaller bowls to make several different colors.Spread the frosting on the cookies and decorate how you like!Store the cookies in an airtight container for up to 4-5 days for best flavor. (We liked them better the day after we baked and frosted them!)