Pumpkin cookies w/cream cheese frosting

Dry Ingredients
3.5 cup King Arthur flour gluten free baking mix
1.0 tsp Baking Soda
1.0 tsp Baking Powder
0.5 tsp Salt
2.0 tbsp Pumpkin Pie spice

Wet Ingredients
1.0 cup, unpacked Brown Sugar
1.0 cup Granulated Sugar
2.0 cup Pumpkin, canned, without salt
1.0 cup Canola Oil
2.0 large Egg, fresh, whole, raw (room temperature)
1.0 tsp Vanilla Extract

Frosting
4.0 oz miyokos cream cheese (room temperature)
1.0 oz Great Value Almond Milk unsweetened (room temperature)
1.0 tsp Vanilla Extract
2.0 cup, unsifted Powdered Sugar

Cookie. Preheat over to 350 degrees Fahrenheit. Line cookie trays with parchment paper or silcone baking mats. Sift dry ingredients into a bowl. Cream wet Ingredients in a stand mixer. Add eggs one at a time till fully incorporated. Add dry to wet slowly, let incorporate someway before adding more. Scoop 1 tbsp cookies onto tray. They will not expand much so the size the are will be about the size they will come out as. Wet fingers to keep dough from sticking and shape cookies. Flatten the tops as well, this will help them done nice in the oven. Cook for about 11-14 minutes, it may need longer, they should be golden brown on top and somewhat firm to touch. Cool completely before frosting. Frosting. Let dairy free cream cheese and milk sit at room temperature. Add vanilla then slowly incorporate powered sugar. *If you desire the frosting to be thicker add less milk, if you want it to be thinner add more milk.* Frost cookies and let cool. The frosting does not harden outside of the fridge so if you wish to stack cookies then place them in the fridge to harden.

Serving Size: Makes about 6 dozen cookies

Number of Servings: 70.0

Recipe submitted by SparkPeople user DANIHOKE.