Ingredients:
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 15 ounce can pumpkin
- 4 cups gluten-free all-purpose flour
- Betty Crocker Cream Cheese Frosting (Non-Dairy free option)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat until combined, scraping bowl occasionally.
- Add eggs and 2 teaspoons vanilla; beat until combined.
- Beat in pumpkin & beat in as much of the flour as you can with the mixer. (Use a wooden spoon to stir in any remaining flour.)
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until tops are set & transfer cookies to a wire rack; let cool. Spread Icing. Enjoy!
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