Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120g) canned pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (315g) gluten-free all-purpose flour blend
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Spread pumpkin puree on a plate and press paper towels firmly onto the surface to remove excess moisture.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until pale and fluffy (approximately 2-3 minutes). Beat in the room-temperature egg, blotted pumpkin puree, and vanilla extract until smooth.
  3. Whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
  4. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes.
  5. Prepare the glaze by beating together softened cream cheese, softened butter, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies.