Ingredients

• 1 cup light brown sugar
• 1 cup sugar
• 1 cup canola oil
• 1 15 oz. can pumpkin
• 2 eggs lightly beaten
• 1 tsp vanilla
• 3 1/2 cups gluten free all purpose flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 T pumpkin pie spice

FROSTING

• 4 oz cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/4 cup Greek yogurt
• (To make the pumpkins add orange food coloring to the frosting)

Instructions

Preheat oven to 350° 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.

Use a small cookie scoop to place mounds of the dough onto the parchment paper.

Flatten out the mounds by smoothing the top with the back of a spoon. Then use your favorite Halloween shape cookie cutter. 

Bake for 11-13 minutes.

Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

To make the frosting, combine the cream cheese, powdered sugar and yogurt until smooth. (I like to make my frosting thicker so I use less yogurt)

Frost each cookie and enjoy!