1 ½cups (222g)gluten free flour (I use Bob's Red Mill 1 to 1)
1teaspoonbaking powder
1teaspoonpumpkin pie spice
½teaspoonsalt
¼teaspoonbaking soda
½cup (113g)unsalted butterroom temperature
½cup (100g)granulated sugar
¼cup (50g)brown sugarpacked
½cup (122g)pumpkin puree
1teaspoonvanilla extract
For the cream cheese frosting:
4ouncescream cheeseroom temperature
4tablespoons (56g)unsalted butterroom temperature
1cup (113g)powdered sugarsifted
Instructions
In a small bowl, whisk the flour, baking powder, pumpkin pie spice, salt, and baking soda together. Set aside.
1 ½ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1), 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, ¼ teaspoon baking soda
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the pumpkin puree and vanilla and beat until combined.
½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, ½ cup (122g) pumpkin puree, 1 teaspoon vanilla extract
Add the dry ingredients into the wet ingredients and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop dough out onto lined baking sheet, flattening each slightly into a round disc. Bake for 12-14 minutes. Allow to cool on baking sheet completely before frosting.
To make the frosting, beat the cream cheese with the butter until smooth. Gradually add in the powdered sugar and mix until combined.