Perfect for the holidays, these gluten free pumpkin fonio cookies are quick and easy to make. The cream cheese frosting adds a nice balance to these cookies
INGREDIENTS:
1/2 c unsalted room, temp butter
1/2 c dark brown sugar
3/4 c granulated sugar
1 c pumpkin puree
1 egg, room temp
1 tsp vanilla
¾ tsp pumpkin pie spice
¼ tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup GF all purpose flour
1 cup Shipetaukin Fonio Flour
CREAM CHEESE FROSTING:
8 oz package cream cheese, room temp
2 cups confectioners’ sugar
1 tsp vanilla
3 Tbsp butter, room temp
DIRECTIONS:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Set aside.
In a mixing bowl, cream together butter, granulated and brown sugars until fluffy. Beat in the pumpkin puree, egg and vanilla until just combined. Fold in dry ingredients until just combined.
Drop heaping tablespoonfuls onto a lined cookie sheet and flatten with fingers.
Bake for each batch for 12-15 minutes, or until cookies are cooked through and bounce back when you touch them. Cool to room temp on a wire rack. Once cooled, frost cookies with the cream cheese frosting.
TO MAKE THE FROSTING:
With a hand mixer, beat together cream cheese, butter and vanilla together on med-high speed until smooth. Gradually add in the confectioner’s sugar until combined and the frosting is smooth. If the consistency is too thick, add in milk or water by the tablespoon until desired consistency is reached.
Enjoy!
