Gluten Free Pumpkin Cookies with Brown Sugar Icing

It’s the time of year where the flavor of choice is PUMPKIN! In this tabletop tutorial I’m showing you just how easy it is to make the BEST gluten-free pumpkin cookies topped with a decadent brown sugar frosting. These lasted less than two days at our house!
Recipe: Gluten Free Pumpkin Cookies adapted from amyinthekitchen...
Pumpkin Cookie Ingredients
1 cup light brown sugar
1 cup sugar
1 cup canola oil
1 15 oz. can pumpkin
2 eggs lightly beaten
1 tsp vanilla
3 1/2 cups gluten free all purpose flour blend
3/4tsp xantham gum if flour blend does not contain it
1 tsp baking soda
1 tsp baking powder
2 T pumpkin pie spice
Instructions:
Preheat oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
6. Flatten out the mounds by smoothing the top with the back of a spoon.
7. Bake for 11-13 minutes.
8. Remove from the oven, transfer cookies to a cooling rack and let cool before frosting.
Frosting Ingredients
1/2 cup butter
· 1/2 cup packed brown sugar
· 1/4 cup milk
· 1 teaspoon vanilla
· 3 to 4 cups powdered sugar (add until desired consistency/firmness)
· ground cinnamon sprinkled on top (optional)
Frosting Instructions:
For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
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