Name: Gluten-Free Pumpkin Cookies
Yield: About 3 dozen cookies
Ingredients: 2 cups flour; 1 tablespoon pumpkin pie spice; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup butter, softened; 1 cup firmly-packed light brown sugar; 1 egg; 1 teaspoon Clear Imitation Vanilla Extract, 2 oz.; 1/3 cup pumpkin puree; 1 cup white chocolate chips; 1 cup confectioners&apos; sugar; 1/4 cup milk; 10 x 16 Chrome-Plated Cooling Rack; Professional Results Non-Stick Large Cookie Pan; Double Roll Parchment Paper

Ingredients

2 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened
1 cup firmly-packed light brown sugar
1 egg
1 teaspoon Clear Imitation Vanilla Extract, 2 oz.
1/3 cup pumpkin puree
1 cup white chocolate chips
1 cup confectioners' sugar
1/4 cup milk

Tools
10 x 16 Chrome-Plated Cooling Rack
Professional Results Non-Stick Large Cookie Pan
Double Roll Parchment Paper

Instructions

Click to mark complete

- Preheat oven to 350°F. Prepare cookie sheets with parchment paper.
- In small bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder.
- In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add egg, vanilla extract, and pumpkin puree; mix well. Add flour mixture; mix well. Stir in white chocolate chips. Drop dough by tablespoonfuls onto prepared cookie sheets.
- Bake 9-11 minutes or until centers of cookies are semi-firm to the touch. Cool 5 minutes on cookie sheet; remove to cooling grid and cool completely.
- For glaze, in medium bowl, combine confectioners' sugar and milk until smooth. Drizzle over cookies.

Notes

For gluten allergies, please confirm all ingredients are gluten-free as it can vary by brand.

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Recipes, Tips & Ideas

Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

Gluten-Free Pumpkin Cookies

Ingredients

Tools

Instructions

Notes