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.
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.