These Pumpkin Spice Sugar Cookies are super soft, chewy and full of warm fall flavors; you’d never know they’re also gluten-free!

The Pumpkin Spice Cookies are made with coconut sugar, pumpkin pie puree, and a combination of gluten-free and almond flour.

Step 1: Add the room temperature butter, egg, pumpkin puree and coconut sugar to your mixing bowl and mix.

Step 2: In a separate bowl, add the gluten-free baking flour, almond flour, salt, cinnamon, cardamom, ginger, cloves and nutmeg. Whisk to combine.

Step 3: Add the flour mixture to the wet ingredients and mix on low until combined.

Step 4: Using an ice cream scoop, scoop out the dough and roll into a ball, then place on a parchment lined baking sheet.

Step 5: After forming your cookie dough balls, you will flatten the cookies out by pressing down on them with a jar.

Step 6: Place the baking sheet in the oven and bake for 12-14 minutes, or until the edges of the cookes just start to turn golden brown.

Step 6: Place the baking sheet in the oven and bake for 12-14 minutes, or until the edges of the cookes just start to turn golden brown.

Step 6: Place the baking sheet in the oven and bake for 12-14 minutes, or until the edges of the cookes just start to turn golden brown.

Step 7:  Allow the cookies to cool then top with the vanilla icing and enjoy!

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