Ingredients:

  • 2 cups (280g) Gluten-Free All-Purpose Flour Blend
  • ½ cup (50g) Super-Fine Almond Flour
  • ½ cup (115g) Unsalted Butter, softened
  • ¾ cup (150g) Brown Sugar, packed
  • ¼ cup (50g) Granulated Sugar
  • ½ cup (120g) Pumpkin Puree
  • 1 Large Egg, room temperature
  • 1 tsp (5ml) Vanilla Extract
  • 1 tbsp (6g) Pumpkin Pie Spice
  • ½ tsp (3g) Baking Soda
  • ¼ tsp (1g) Baking Powder
  • ½ tsp (3g) Fine Sea Salt
  • 4 oz (115g) Cream Cheese, softened
  • 1 cup (120g) Powdered Sugar
  • 2 tbsp (30ml) Milk
  • ½ tsp (2.5ml) Vanilla Extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a Silpat.
  2. 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. Mix in the pumpkin puree, egg, and vanilla extract, beating until the batter is velvety and well-combined.
  4. In a separate bowl, whisk together the gluten-free flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet batter and mix until just combined.
  6. Scoop dough into 1.5 tbsp portions onto baking sheets and bake for 12 minutes.
  7. Prepare the glaze by beating softened cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled cookies.