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Categories:
light brown sugar sugar canola oil pumpkin eggs vanilla King Arthur baking soda baking powder salt pumpkin pie spice weight Cream Cheese powdered sugar
Viewed: 7 - Published at: 3 years agoIngredients
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Canola Oil
- 1 can (15 Oz. Size) Pure Pumpkin
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- 3-1/2 cups King Arthur Gluten Free Flour Blend
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 3 Tablespoons Pumpkin Pie Spice
- 2 ounces, weight Cream Cheese, Room Temperature
- 1/2 cups Powdered Sugar
- 1/4 cups Plain Or Vanilla Greek Yogurt
Method
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more. Using a small cookie scoop, place mounds of the dough onto the parchment paper lined baking sheet, spacing them about 2 inches apart. Bake for 11-12 minutes. Remove from the oven, transfer to a cooling rack and let them cool before glazing.
- To make the glaze, combine the cream cheese, powdered sugar and yogurt until smooth. Pour the glaze over each cookie and enjoy!
