These cookies are simply perfection! They are so fluffy, yet chewy, and the icing is so delicious. I have made them so many times this year for special occasions and everyone always loves them. They are also gluten free and can easily be made dairy free by replacing the butter with a DF buttery spread.
1/3 cup granulated sugar
1/4 cup packed brown sugar
6 tbsp softened butter or DF buttery spread
1/2 tsp vanilla extract
1 large egg
1/4 cup pumpkin butter (I use @traderjoes pumpkin butter, but other brands will work)
1 cup + 2 tbsp GF flour (I recommend Pillsbury GF flour for this recipe. If you try a different GF flour, let me know how it works!)
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup softened butter or DF buttery spread
1 tsp vanilla extract
1 tbsp maple syrup
2 cups powdered sugar
1 tbsp almond milk
Optional cinnamon to sprinkle on top
Preheat oven to 375 degrees F.
In a large bowl with a standing or electric mixer beat the granulated sugar, brown sugar, butter, and vanilla on medium speed until smooth.
Add the egg and pumpkin butter and mix on medium until combined.
Add in GF flour, baking soda, pumpkin pie spice, and salt and mix on low until fully combined.
Line two large baking sheets in parchment paper and scoop about 1 tbsp of dough onto the sheet for each cookie. You should have roughly 24.
Bake for about 10 minutes in the oven, remove and cool completely on a wire rack.
In the meantime, make the icing by beating the butter, vanilla and maple syrup in a large bowl on high until smooth.
Add 1 cup of powdered sugar and beat until combined, followed by the 2nd cup and beat until combined.
Once they are fully combined, add in the almond milk and beat on medium until smooth and fluffy.
Make sure to let the the cookies cool completely. Then using a knife, ice each cookie and sprinkle with cinnamon for if you would like. Enjoy!