GF/DF Pumpkin Cookie/Donut Recipe HD

Gluten Free/Dairy Free Pumpkin (Super Fluffy and Soft) Cookie and Donut Recipe (based on Amy in the Kitchen recipe): 2 cups coconut sugar 1 cup canola oil 1 15 oz. can pumpkin 2 eggs lightly beaten 1 tsp vanilla 2 1/2 cups gluten free all purpose flour blend 1 cup almond flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 T pumpkin pie spice 2 T cinnamon FROSTING: 1 cup powdered sugar Splash of vanilla Splash of almond milk INSTRUCTIONS Preheat oven to 350° In a medium bowl combine coconut sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more. Use a small cookie scoop to place mounds of the dough onto the parchment paper. (make them smaller than you think) Flatten out the mounds by smoothing the top with the back of a spoon. Bake for 11-13 minutes. Donuts for 10 min. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing. To make the frosting, combine ingredients and mix. Frost each and enjoy! (Used this same batter for the cookies and the donuts) Questions? Let me know in the comments! :)