Gluten-Free Iced Pumpkin Cookies: Fall in a Bite

Directions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together Tonomi's tapioca flour, gluten-free all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until creamy and well combined. This should take about 2-3 minutes.

4. Mix in the pumpkin puree, egg, and vanilla extract until the wet ingredients are fully incorporated.

5. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Be careful not to overmix.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving a little space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.

7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. While the cookies cool, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth. The icing should be thick enough to drizzle.

9. Once the cookies have cooled, drizzle the icing over the tops or dip each cookie into the icing for a thicker coat. Allow the icing to set before serving.