Gluten Free Pumpkin Cookies

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!

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.

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 medium cookie 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.

Baker’s Tips

• 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 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.
• 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 pumpkin cookies a try! These tender, flavorful cookies, topped with sweet cream cheese frosting, are impossible to resist. Enjoy!

More Gluten Free Pumpkin Recipes

• Gluten Free Chocolate Chip Pumpkin Bread
• Gluten Free Pumpkin Donuts
• Pecan Pumpkin Hotcakes
• Gluten Free Pumpkin Banana Muffins
• Gluten Free Pumpkin Bars

Find more gluten free cookie recipes in the Recipe Index.

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4.34 from 6 votes

Print Recipe

Gluten Free Pumpkin Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

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.

Course: Dessert, Snack

Cuisine: American, Gluten free

Yield: 28 cookies

Calories: 177 kcal

Author: Connie @ Flavor Walk

Ingredients:

For the Cookies:

• 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

For the Frosting:

• 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

Directions:

For the Cookies:

1. Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.

2. In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until combined.

3. In a medium mixing bowl, beat the butter and sugars until creamy. Add the pumpkin, egg, and vanilla and beat until completely incorporated.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

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

6. 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:

1. In a medium mixing bowl, beat the cream cheese and butter until creamy.

2. Add the powdered sugar, salt, and vanilla. Beat the ingredients together until everything is combined and the frosting is creamy.

3. 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 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 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.
• 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

Nutrition Facts

Gluten Free Pumpkin Cookies

Amount Per Serving (1 cookie)

Calories 177 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 130mg6%

Potassium 49mg1%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 20g22%

Protein 2g4%

Vitamin A 1580IU32%

Vitamin C 0.3mg0%

Calcium 29mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.