gluten-free | nut-free
+ flax meal + gluten-free flour + sugar + pumpkin pie spice + baking powder + salt + unsalted butter + pumpkin puree + vanilla + cream cheese + powdered sugar
Prepare flax egg. Add flax meal and water together, let sit until thick.
Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt. Cut chilled butter into small pieces and add.
Using a pastry cutter, cut butter into dry ingredients until resembles coarse crumbs.
Add flax eggs, pumpkin, and vanilla. Stir until dough forms into a ball.
The dough should be smooth to the touch. If too wet, add a little more flour. Too dry, add a splash of water.
Roll the dough into 28-30 golf-ball-sized pieces. Place on two baking sheets.
Bake for 10-12 minutes or until lightly golden brown and tops of cookies are set.
Beat together the butter, cream cheese, vanilla, pumpkin pie spice, and powdered sugar until fluffy.
Frost each cooled cookie. Add a sprinkle of pumpkin pie spice. Serve and enjoy!