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 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.
Now there seems to be two camps when it comes to pumpkin. There are those who 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.
If you’re not a fan of pumpkin, you’ll want to try these banana oatmeal cookies, or this monster cookies recipe instead.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Pumpkin Cookies
Preheat your oven to 350 degrees. Line baking pans with silicone liners or parchment paper. I prefer to use liners when possible because they can be washed and used again and again.
In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until combined (photo 1). Set aside.
In a medium mixing bowl, beat the butter and sugars until creamy (photo 2). Add the canned pumpkin, egg, and vanilla and beat until completely incorporated (photo 3).
Add the wet ingredients to the dry ingredients and stir just until combined (photo 4).
Using a 2-tablespoon scoop, drop the dough, 3 inches apart, on the prepared pans. If you don’t own a cookie scoop, buy one. A scoop makes transferring dough to the baking pans quick and easy. Lightly press the dough balls into round discs (photo 5).
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. The baked cookies will be delicate so take care when removing them from the pans.
Making the Cream Cheese Frosting
Place the cream cheese and butter in a medium mixing bowl. Make sure the cream cheese and butter are at room temperature. It’s much easier to combine the ingredients when everything is at room temperature. 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.
Tips for Making Gluten Free Pumpkin Cookies
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- 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.
- Wait for the cookies to cool completely before adding the frosting. If the cookies are still warm, the tasty frosting will slide right off.
The cookies can be frozen, unfrosted, in a freezer-safe container for up to 2 months. Do not freeze the cream cheese frosting.
Once the cookies are frosted, store them loosely covered in the refrigerator for up to 3 days.
When that craving for pumpkin strikes, give these Gluten Free Pumpkin Cookies a try! These tender, flavorful cookies, topped with sweet cream cheese frosting, are impossible to resist. Enjoy!
More Gluten Free Pumpkin Recipes
Find more gluten free cookie recipes in the Recipe Index.
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!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I’m making!
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.
- 2 1/2 cups gluten free flour blend
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1/2 cup unsalted butter, room temperature
- 1 cup canned pumpkin, not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
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 2-tablespoon 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.
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.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- 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.
- 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
So yummy…hard to only eat one!