Gluten-Free Pumpkin Cookies

• 1 cup Light Brown Sugar
• 1 cup Granulated Sugar
• 1 cup Canola Oil
• 1 can (15 Oz. Size) Pure Pumpkin
• 2 whole Eggs, Lightly Beaten
• 1 teaspoon Vanilla Extract
• 3-1/2 cups King Arthur Gluten Free Flour Blend
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Pumpkin Pie Spice
• 2 ounces, weight Cream Cheese, Room Temperature
• 1/2 cups Powdered Sugar
• 1/4 cups Plain Or Vanilla Greek Yogurt

1. Preheat oven to 350u0b0F and line a baking sheet with parchment paper.
2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more. Using a small cookie scoop, place mounds of the dough onto the parchment paper lined baking sheet, spacing them about 2 inches apart. Bake for 11-12 minutes. Remove from the oven, transfer to a cooling rack and let them cool before glazing.
5. To make the glaze, combine the cream cheese, powdered sugar and yogurt until smooth. Pour the glaze over each cookie and enjoy!

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Taken from tastykitchen.com/recipes/desserts/gluten-free-pumpkin-cookies/ (may not work)