Gluten-Free Pumpkin Sugar Cookies with Almond Flour

Ingredients

• 2 cups (280g) Gluten-Free All-Purpose Flour Blend
• 1/2 cup (50g) Super-Fine Almond Flour
• 1/2 cup (115g) Unsalted Butter, softened
• 3/4 cup (150g) Brown Sugar, packed
• 1/4 cup (50g) Granulated Sugar
• 1/2 cup (120g) Pumpkin Puree
• 1 Large Egg, room temperature
• 1 tsp (5ml) Vanilla Extract
• 1 tbsp (6g) Pumpkin Pie Spice
• 1/2 tsp (3g) Baking Soda
• 1/4 tsp (1g) Baking Powder
• 1/2 tsp (3g) Fine Sea Salt
• 4 oz (115g) Cream Cheese, softened
• 1 cup (120g) Powdered Sugar
• 2 tbsp (30ml) Milk
• 1/2 tsp (2.5ml) Vanilla Extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a Silpat.

2. 2

   In a large bowl, beat the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture looks pale and fluffy.

3. 3

   Mix in the pumpkin puree, egg, and vanilla extract, beating until the batter is velvety and well-combined.

4. 4

   Whisk together dry ingredients: In a separate bowl, whisk together the gluten-free flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt.

5. 5

   Combine dry and wet ingredients: Gradually add the dry ingredients to the wet batter and mix until just combined.

6. 6

   Scoop and bake: Scoop dough into 1.5 tbsp portions onto baking sheets and bake for 12 minutes.

7. 7

   Prepare and apply the glaze: Prepare the glaze by beating softened cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled cookies.