These Gluten Free Pumpkin Cookies, with cream cheese frosting, are a must-try for pumpkin fans! They're soft, sweet, perfectly spiced, and packed with pumpkin flavor. If you want to satisfy those pumpkin cravings, look no further than this flavorful cookie recipe!
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With fall just around the corner, my thoughts turn to all things pumpkin. Whether the pumpkin comes in the form of sweet or savory recipes, I enjoy the simple, earthy flavor.
There seems to be two camps when it comes to pumpkin. Many people welcome the flavor with open arms like I do. And there are those who want to keep it at arms-length. (They don't know what they're missing.)
If you like the flavor of pumpkin, you'll love these cookies. These soft, tender cookies, filled with subtle spices and topped with sweet cream cheese frosting are melt-in-your-mouth delicious.
Why this Recipe Works
- The combination of pumpkin and warm spices makes these cookies a delicious treat perfect for fall.
- Using both white and brown sugar gives these cookies a chewy center.
- The cream cheese frosting adds the perfect finish to the cookies.
Ingredient Notes
- Gluten free flour blend - I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour in this pumpkin cookies recipe. If you don't have a problem with gluten, you can use all-purpose flour.
- Baking soda and baking powder - The baking soda and baking powder give a little lift to the cookies. Check the expiration dates to be sure your baking soda and baking powder are fresh.
- Butter - Unsalted butter is my preference so I can control the amount of salt in the recipe.
- Pumpkin Pie Spice - Not only does this fall spice add extra flavor it also gives a wonderful aroma to the cookies.
- Pumpkin - Canned pumpkin, also known as pumpkin puree. Be careful when buying pumpkin because a can of pumpkin pie filling looks a lot like a can of pure pumpkin.
- Cream cheese - Brick-style cream cheese at room temperature.
- Powdered sugar - Also known as confectioner's sugar, the powdered sugar gives the frosting a silky consistency.
How to Make Gluten Free Pumpkin Cookies
- Whisk together the dry ingredients in a large bowl.
- Beat butter and sugars together until creamy, then beat in the pumpkin, egg, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Scoop the dough onto lined-baking pans, bake for 10 minutes and allow to cool.
- Beat together the frosting ingredients until smooth.
- Frost the cooled cookies.
- Serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Cookies:
Preheat your oven to 350° F. Line baking pans with silicone liners or parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until combined. Set aside.
In a medium mixing bowl, beat the butter and sugars until creamy.
Add the canned pumpkin, egg, and vanilla and beat until completely incorporated.
Stir the wet ingredients into the dry ingredients until just combined.
Using a medium cookie scoop, drop the dough, 3 inches apart, on the prepared pans. Lightly press the dough balls into round discs.
Bake for 9-11 minutes until the cookies are set and the tops are no longer glossy.
Remove from the oven and let cool on the pan for 3 minutes before removing to a wire rack to cool completely. The baked cookies will be delicate so take care when removing them from the pans.
Make the Cream Cheese Frosting:
Place the cream cheese and butter in a medium mixing bowl. Using an electric hand mixer, beat the mixture until combined.
Add the powdered sugar, salt, and vanilla. Beat the ingredients together until everything is well combined and the frosting is creamy.
Use a butter knife to generously frost the cooled cookies.
More Gluten Free Pumpkin Recipes
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free flour blend when making these gluten free cookies. I use Bob's Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that's where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven't tried using almond flour or coconut flour with this recipe.
Remember to use the "spoon and level" method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn't contain it, try adding ¾ teaspoon to the recipe. I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Lining your baking sheets with silicone liners or parchment paper makes it easy to remove the baked cookies. I prefer to use liners because they can be washed and used again and again.
- Use a medium cookie scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie and makes it quicker and easier to transfer the dough to the pans.
- After dropping the dough on the prepared pans, lightly press the balls into round discs. The cookies will spread a little when baking but pressing the dough into rounds will give the cookies a more uniform shape.
- When making the frosting, use room temperature cream cheese and butter. Room temperature ingredients combine more easily than ingredients straight from the fridge.
- Wait for the cookies to cool completely before adding the frosting. If the cookies are still warm, the tasty frosting will slide right off.
Yes. You can swap out the gluten free flour blend with all-purpose flour if you prefer.
Store the frosted cookies, loosely covered, in the refrigerator for up to 3 days.
The unfrosted cookies can be stored at room temperature, in an air-tight container. Once the cream cheese frosting has been added the cookies should be stored in the refrigerator.
The cookies can be frozen, unfrosted, in a freezer-safe container for up to 2 months. Do not freeze the cream cheese frosting.
When that craving for a pumpkin treat strikes, give these gluten free cookies a try. The tender, flavorful cookies, topped with sweet cream cheese frosting, are impossible to resist. Enjoy!
More Delicious Cookie Recipes to Try!
- Gluten Free Pumpkin Snickerdoodles
- Gluten Free Ginger Snaps
- Gluten Free Pumpkin Oatmeal Cookies
- Gluten Free Molasses Cookies
- Gluten Free Peanut Butter Blossoms
- Gluten Free Chocolate Chip Pumpkin Cookies
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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Recipe
Gluten Free Pumpkin Cookies
Ingredients
For the Cookies:
- 2 ½ cups gluten free flour blend
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar, lightly packed
- ½ cup unsalted butter, room temperature
- 1 cup canned pumpkin, not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2 cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Cookies:
- Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
- In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until combined.
- In a medium mixing bowl, beat the butter and sugars until creamy. Add the pumpkin, egg, and vanilla and beat until completely incorporated.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Bake for 9-11 minutes until the cookies are set and the tops are no longer glossy. Remove from oven and let cool on pan for 3 minutes before removing to a wire rack to cool completely.
For the Frosting:
- In a medium mixing bowl, beat the cream cheese and butter until creamy.
- Add the powdered sugar, salt, and vanilla. Beat the ingredients together until everything is combined and the frosting is creamy.
- Use a butter knife to generously frost the cooled cookies.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn't contain it, try adding ¾ teaspoon to the recipe. I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Lining your baking sheets with silicone liners or parchment paper makes it easy to remove the baked cookies. I prefer to use liners because they can be washed and used again and again.
- Use a medium cookie scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie and makes it quicker and easier to transfer the dough to the pans.
- After dropping the dough on the prepared pans, lightly press the balls into round discs. The cookies will spread a little when baking but pressing the dough into rounds will give the cookies a more uniform shape.
- When making the frosting, use room temperature cream cheese and butter. Room temperature ingredients combine more easily than ingredients straight from the fridge.
- Wait for the cookies to cool completely before adding the frosting. If the cookies are still warm, the tasty frosting will slide right off.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2019. It was republished in 2022 with updated images, additional text, and FAQs.
So yummy...hard to only eat one!
Hello! Have you tried using sugar substitutes? Tempted to see how they'd taste with Swerve and Truvia. They look amazing!!
Hi Gabrielle,
Thank you for taking time to leave a comment. I haven't tried any sugar substitutes in my recipes. I'd love to know how they turn out, if you try it.
I have used Swerve to replace all the sugars. They were delicious, low calorie and not one person knew that they were gluten free and low calorie! This is by far the best gluten free pumpkin cookie recipe I have ever tried!
Just made my first batch. They came out beautiful. I’m going to make a maple frosting for the top. I can’t wait for them to cool!
Hi Monica,
Thanks for leaving a comment and a 5-star rating. The maple frosting sounds delicious.
My family all loved these! Will be making again. Thanks for sharing!!!
Hi Abby,
Thank you for the 5-star rating. It made my day.
Is it possible to use pie filling and simply omit the spices?
Hi Rhonda,
I don't recommend using pumpkin pie filling because in addition to the spices, the pie filling contains added sugar.
OMG! These are delicious!
After reading the comment above about maple frosting, I decided to add maple flavoring to the frosting and it made the perfect combo 🙂
These were not a hit in my family. They were a bit doughy and soft. I cooked them longer than the recipe said to avoid it with the second batch but it didn’t help.