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Home » Recipes » Cookies

Gluten Free Pumpkin Cookies

Sep 21, 2022 · 10 Comments

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Frosted gluten free pumpkin cookies on a white platter with text overlay, "Pumpkin Cookies, Easy & Gluten Free."

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!

Gluten free pumpkin cookies with cream cheese frosting on white platter.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes
  • How to Make Gluten Free Pumpkin Cookies
  • Step By Step Instructions
  • More Gluten Free Pumpkin Recipes
  • Gluten Free Flour Blend
  • Recipe Tips and FAQs
  • More Delicious Cookie Recipes to Try!
  • Recipe
  • Comments

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.
(This post contains affiliate links. Read my disclosure policy here.)

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

  1. Whisk together the dry ingredients in a large bowl.
  2. Beat butter and sugars together until creamy, then beat in the pumpkin, egg, and vanilla.
  3. Stir the wet ingredients into the dry ingredients until just combined.
  4. Scoop the dough onto lined-baking pans, bake for 10 minutes and allow to cool.
  5. Beat together the frosting ingredients until smooth.
  6. Frost the cooled cookies.
  7. 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.

Dry ingredients for making pumpkin cookies whisked together in metal mixing bowl.

In a medium mixing bowl, beat the butter and sugars until creamy. 

Add the canned pumpkin, egg, and vanilla and beat until completely incorporated.

Wet ingredients for making pumpkin cookies mixed together in a large metal mixing bowl.

Stir the wet ingredients into the dry ingredients until just combined.

Pumpkin cookie dough in metal mixing bowl.

Using a medium cookie scoop, drop the dough, 3 inches apart, on the prepared pans. Lightly press the dough balls into round discs.

Scoops of pumpkin cookie dough on a Silpat lined baking pan.

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.

Gluten free pumpkin cookies cooling on wire rack.

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.

Cream cheese frosting in metal mixing bowl.

Use a butter knife to generously frost the cooled cookies.

Three gluten free pumpkin cookies on a silver-rimmed plate.

More Gluten Free Pumpkin Recipes

  • Chocolate Chip Pumpkin Bread
  • Pumpkin Banana Muffins
  • Pumpkin Bars
  • Pumpkin Donuts

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.
Can I use all-purpose flour in this cookie recipe?

Yes. You can swap out the gluten free flour blend with all-purpose flour if you prefer.

How should the cookies be stored?

Store the frosted cookies, loosely covered, in the refrigerator for up to 3 days.

Do you have to refrigerate pumpkin cookies?

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.

Can you freeze the cookies?

The cookies can be frozen, unfrosted, in a freezer-safe container for up to 2 months. Do not freeze the cream cheese frosting.

Gluten free pumpkin cookies on a white serving plate.

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

Three gluten free pumpkin cookies with cream cheese frosting.

Gluten Free Pumpkin Cookies

Connie @ Flavor Walk
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.
4.45 from 9 votes
Print Recipe Pin Recipe
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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert, Snack
Cuisine American
Servings 28 cookies
Calories 177 kcal

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.
  • 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 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.
Recipe adapted from Chelsea's Messy Apron

Nutrition

Serving: 1cookieCalories: 177kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 130mgPotassium: 49mgFiber: 1gSugar: 20gVitamin A: 1580IUVitamin C: 0.3mgCalcium: 29mgIron: 0.6mg

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.

More Cookie Recipes

  • No Bake Cookie Dough Bites
  • Oatmeal Chocolate Chip Bars (Gluten Free)
  • Gluten Free Peanut Butter Oatmeal Cookies
  • Gluten Free Peanut Butter Blossoms

Thanks for sharing this recipe!

  • 207

Reader Interactions

Comments

  1. Patty says

    September 02, 2019 at 9:13 pm

    So yummy...hard to only eat one!

    Reply
  2. Gabrielle Morrow says

    October 04, 2020 at 6:15 am

    Hello! Have you tried using sugar substitutes? Tempted to see how they'd taste with Swerve and Truvia. They look amazing!!

    Reply
    • Flavor Walk says

      October 04, 2020 at 11:11 am

      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.

      Reply
    • Rae says

      December 10, 2022 at 11:11 am

      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!

      Reply
  3. Monica says

    October 10, 2020 at 3:47 pm

    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!

    Reply
    • Flavor Walk says

      October 11, 2020 at 2:51 pm

      Hi Monica,

      Thanks for leaving a comment and a 5-star rating. The maple frosting sounds delicious.

      Reply
  4. Abby says

    December 08, 2020 at 7:22 am

    My family all loved these! Will be making again. Thanks for sharing!!!

    Reply
    • Flavor Walk says

      December 08, 2020 at 7:20 pm

      Hi Abby,

      Thank you for the 5-star rating. It made my day.

      Reply
  5. Rhonda says

    October 04, 2021 at 10:50 am

    Is it possible to use pie filling and simply omit the spices?

    Reply
    • Flavor Walk says

      October 05, 2021 at 6:47 pm

      Hi Rhonda,

      I don't recommend using pumpkin pie filling because in addition to the spices, the pie filling contains added sugar.

      Reply

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