Easy & Gluten Free
White & brown sugar
Pumpkin pie spice
Gluten free flour blend
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Whisk together the dry ingredients in a large bowl.
Beat butter and sugars together until creamy, then beat in the pumpkin, egg, and vanilla.
Stir the wet ingredients into the dry ingredients until just combined.
Scoop dough onto lined baking pans, press into rounds, and bake for 9-11 minutes at 350-degrees.
Allow the cookies to cool completely on a wire rack before frosting.
Beat together the cream cheese, butter, powdered sugar, salt, and vanilla until smooth.
Use a butter knife to generously frost the tops of the cookies.
Serve and enjoy.
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