Gluten Free Pumpkin Cookies

Directions

1. In a mixing bowl, whisk together coconut flour, sea salt, pumpkin pie spice, and baking powder until well blended. Set this mixture aside.
2. In another mixing bowl, combine canned pumpkin, maple syrup, vanilla extract, and eggs.
3. Whisk the wet ingredients until they are thoroughly combined.
4. Add the dry ingredient mixture to the wet ingredients and whisk until fully incorporated.
5. Shape the dough into cookies on a baking sheet. The cookies will not spread much, so the shape you give them will largely remain.
6. Bake at 350°F for 10 to 12 minutes, until the bottoms are light golden brown. The cookies will stay soft.
7. Carefully transfer the cookies to a wire rack using a spatula, as they are fragile while warm.
8. While the cookies cool, prepare the frosting.
9. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. It's important to do this step before adding the other frosting ingredients.
10. Add the Greek yogurt, maple syrup, and vanilla extract to the cream cheese mixture.
11. Using an electric mixer, beat everything until the frosting is silky and smooth.
12. Once the cookies have cooled, spoon a generous amount of frosting onto each one and swirl the top with the spoon.
13. Refrigerate the frosted cookies for at least one hour before serving.