PUMPKIN COOKIES ( GF, Vegetarian )

INGREDIENTS

PUMPKIN COOKIES

• 1 cup mild brown sugar
• 1 15 ounces. Can pumpkin
• 2 eggs gently crushed
• 1 tsp vanilla
• 1 cup sugar
• 1 cup canola oil
• 1 tsp baking soda
• 1 tsp baking powder
• 3 half cups gluten loose all cause flour combo
• half tsp salt
• 2 T pumpkin pie spice

FROSTING

• 4 oz.Cream cheese, room temperature
• half cup powdered sugar
• 1/4 cup Greek yogurt

INSTRUCTIONS

1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl integrate brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until completely included.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Combine moist and dry components and stir to fully incorporate.
5. Use a small cookie scoop to location mounds of the dough onto the parchment paper.
6. Flatten out the mounds through smoothing the top with the back of a spoon or your fingers that have been dipped in water to preserve from sticking. (The shape they are going into the oven is quite a whole lot the form they'll be when they are executed!)
7. Bake for eleven-thirteen mins, transfer cookies to a cooling rack and let cool earlier than frosting.

To make the frosting,

1. combine the cream cheese, powdered sugar and yogurt till clean. (I want to make my frosting thicker so I use less yogurt) If the frosting is too then, upload more powdered sugar.
2. Frost every cookie and revel in!

Source : https://amyinthekitchen.com/gluten-free-pumpkin-cookies/

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