Gluten-Free Pumpkin Cookies

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.

In a separate bowl, whisk 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. 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.

To make the glaze, combine cream cheese, powdered sugar and yogurt until smooth. Pour glaze over each cookie and enjoy!