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 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.
Recipe adapted from Chelsea's Messy Apron