1.25cups1:1 gluten free baking flour(King Arthurs or Bob's Red Mill) OK to sub with All Purpose Flour
1tsppumpkin pie spice
½cup brown sugarpacked
1 tspvanilla extract
8ozlow fat cream cheesesoftened
Preheat oven to 350F and grease a cookie sheet.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix until combined.
In a seperate medium mixing bowl, combine the softened butter, brown sugar and granulated sugar. Beat using an electric mixer at medium speed for 2 minutes. Mixture should be creamy.
Add in egg, pumpkin and vanilla extract. Mix until combined.
Add the flour mixture into the pumpkin mixture. Mix using an electric mixer just until combined. Don't overmix!
Drop the cookie dough by rounded heaping tablespoons onto the prepared cookie sheet. For flatter cookies: gently press down the center of the dough using the back of a spoon. For round cookies: do not press down the center.
Bake in preheated oven for 8-10 minutes or until a toothpick is clean when inserted into the middle of the cookies. Don't over bake or they will be dry.
Allow cookies to cool, and then drizzle frosting over the top (optional). Enjoy!
Combine the softened cream cheese, powdered sugar and vanilla in a medium mixing bowl. Using an electric mixer, beat for 2 minutes on medium speed, until combined and creamy.
Drizzle over the top of cooled cookies.
1 Cookie without frosting: 75 calories/cookie1 Cookie with frosting: 135 calories/cookie