Pumpkin Bread Cookies
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Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories128.1 kcal (6%)
Total Fat5.1 g (7%)
Carbs22.6 g (9%)
Sugars13.2 g (15%)
Protein0.8 g (2%)
Sodium62.3 mg (3%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Cookies
1 teaspoonbaking soda
1 cupcanned pumpkin
½ cupbutter
1 cupsugar
1egg
large, room temperature
1 teaspoonpure vanilla extract
2 cupsgluten-free all-purpose flour
with xanthan gum
¼ teaspoonsalt
1 tablespoonpumpkin pie spice
1 teaspoonground cinnamon
Glaze
Instructions
Step 1
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Step 2
In a small bowl, stir together baking soda and canned pumpkin and set aside for 2 minutes
Step 3
In a large bowl, beat butter and sugar together on medium speed until smooth. Add egg and beat until the mixture is light and fluffy. Add the pumpkin mixture and vanilla extract into the butter mixture and mix until fully combined
Step 4
In a medium bowl, stir together flour, salt, and spices. Pour the flour mixture into the pumpkin mixture and mix until fully combined. The cookie batter will be thick.
Step 5
Scoop batter with a greased 1 1/2 tablespoon cookie scoop and place cookies 2" apart on prepared baking sheets.
Step 6
Bake for 15-20 minutes or until bottoms of cookies are lightly golden brown.
Step 7
Combine the glaze ingredients in a small bowl and stir until smooth. Drizzle over warm cookies. Store cookies in an airtight container at room temperature for up to 3 days
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