And from wonderful pumpkin, this delicious treat is made:
PUMPKIN COOKIES RECIPE, Gluten free
with cream cheese frosting
I'd recommend freezing them after eating one or two. They're dangerously delicious!
Original recipe, before tweaking, is from Amyinthekitchen.com
I'd recommend freezing them after eating one or two. They're dangerously delicious!
Original recipe, before tweaking, is from Amyinthekitchen.com
1 c. light brown sugar
1 c. sugar
1 c. olive oil (or other cooking oil - I happened to have olive oil)
1 15-oz. can pumpkin (or seed and bake your own at 350 for 1 1/4 hours, then scoop out the flesh and puree)
2 eggs, slightly beaten
1 t. vanilla
3 1/2 c. gluten-free all-purpose flour (I used Krusteaz, which I found at Sam's Club.)
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 T. pumpkin pie spice
Chopped walnuts (Optional for some, essential for me.)
Mini Semi-sweet chocolate chips (Optional for some, essential for me.)
Frosting:
2 oz. cream cheese, soft
1 c. powdered sugar
1/4 c. plain Greek yogurt (I used Fage, my favorite)
(Add enough additional powdered sugar to get the right consistency.)
Preheat oven to 350 degrees F. Line baking sheet with parchment or spray with cooking spray.
Combine first six ingredients in your KitchenAid (Not necessary, of course, but I'm a big fan of KitchenAid) mixing bowl and whip until fluffy.
In another bowl, mix the next five ingredients.
Add the dry ingredients gradually to the mixing bowl as the mixer is running and mix on low to medium. Gradually mix in the nuts and chocolate chips. (The amount is up to you).
When everything is combined, drop dough by spoonfuls onto the baking sheet. I use a jellyroll pan and get a dozen cookies per sheet, because I tend to make them rather large.
Bake for 13 minutes. Remove from oven and leave on the pan until the cookies have cooled - then remove.
Combine the frosting ingredients and frost the cookies when they're cool. Do NOT stack these cookies unless you want one big huge glob of cookie. (I learned this the hard way) This time I left them out on the counter after frosting until the frosting was completely set, and only then did I put them in a container to freeze. I also used parchment between the two layers. Hopefully that will work.
Ready to eat - or for the freezer
Official taste testers and trusty assistants
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