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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
- 1. 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.
- 2. 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.
- 3. 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.
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