Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
Published Oct 06, 2024
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These perfectly soft, perfectly seasonal Gluten Free Pumpkin Cookies are everything you love about pumpkin season and more! Topped with a simple cream cheese icing, these cookies are both beautiful and delicious! The best dessert for any holiday table.
Table of Contents
Why You’ll Love These Delicious Pumpkin Cookies
It’s pumpkin season and I just cannot help myself with all the pumpkin desserts (have you tried my Pumpkin Pie Pudding? These Mini Pumpkin Pie Tarts? Ahh, Gooey Pumpkin Brownies! I know there are a lot of cookie recipes out there, but few gluten-free cookie recipes can achieve that delectably soft texture that regular all-purpose flour achieves… until now! I have tested this recipe so many times, and I really can say these are the BEST Gluten Free Pumpkin Cookies you will ever make!
And of course, a pumpkin cookie is just a cookie until it’s topped with cream cheese frosting– then it’s basically like little mini cookie cakes! These are so darn good you will want them at every holiday gathering this season!
My pumpkin cookie dough has all the pumpkin flavor you pumpkin lovers (like me!) are after. Plus, most of these simple ingredients you probably already have on hand! You can customize this recipe to be dairy-free and low-sugar as well. Serve them with a Pumpkin Spiced Latte! Happy Baking!
Ingredient Notes
Gluten-Free Pumpkin Cookies
- gluten-free flour (with xanthan gum): I use King Arthur’s Measure for Measure gluten-free flour blend. Bob’s Red Mill is another good option.
- large egg
- canned pumpkin puree: Not pumpkin pie filling!
- butter
- vanilla extract
- apple cider vinegar
- brown sugar
- white sugar: Or organic cane sugar.
- baking powder
- baking soda
- salt
- pumpkin pie spice
- cinnamon
Cream Cheese Icing
- cream cheese (dairy-free or regular)
- butter
- vanilla extract
- powdered sugar
Please see the exact ingredient amounts in the recipe card below.
Step-by-Step Instructions
Cookies
Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a separate bowl, whisk together 2 ½ cups + 2 tbsp gluten-free flour (with xanthan gum), 1 tsp baking powder, 1 tsp baking soda, ¼ tsp salt, 2 tsp pumpkin pie spice, and ½ tsp cinnamon.
Step 3: In a large mixing bowl, cream together the wet ingredients: ½ cup (1 stick) softened butter, ¾ cup brown sugar, and ¾ cup sugar until light and fluffy using a hand mixer or stand mixer. Add in 1 large egg, 1 cup pumpkin puree, 2 tsp vanilla extract, and 1 tsp apple cider vinegar. Mix until fully combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
Step 5: Use a cookie scoop for small cookies or a ice cream scoop for large cookies. Scoop and roll in a ball and place onto the prepared baking sheet, spacing them about 2 inches apart. Press down until flat.
Step 6: Bake the cookies for 12-14 minutes, or until they are set and lightly golden around the edges.
Step 7: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, then frost.
Cream Cheese Icing
Step 1: In a large bowl, beat together 8 oz softened cream cheese and 4 tbsp softened butter until smooth and creamy.
Step 2: Gradually add in 3 1/2 cups powdered sugar, beating on low speed to avoid sugar clouds, until smooth and fluffy. Add 1 tsp vanilla extract and mix until fully combined.
Step 3: Once the cookies have completely cooled, generously frost them with the cream cheese icing using a spatula or piping bag.
Mac’s Pro Tip
Expert Tips
- Dough: It’s a good idea to roll the dough into a ball and gently flatten it before baking. Gluten-free dough tends to hold its shape more than regular dough, so flattening helps the cookies spread more evenly while baking and ensures they bake through properly.
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar sub powdered monk fruit.. It is a 1:1 swap if using the brand, Lakanto.
- Dairy-Free: Use dairy-free cream cheese and vegan butter. I like Kite Hill’s dairy-free cream cheese but feel free to use your favorite.
- Toppings: You can top these cookies with some chopped nuts or chocolate chips– or eat them as is. You can’t go wrong!
- Frosting: Add a touch of pure maple syrup to the cream cheese icing for a maple frosting twist.
Storage Tips
Freezer (optional): You can also freeze the cookies (with or without the icing). If freezing, layer the cookies between sheets of parchment paper in an airtight container. They can be frozen for up to 2-3 months. Thaw in the fridge overnight before enjoying.
Fridge: Store the cookies in an airtight container in the refrigerator. They will last for about 4-5 days. Let the cookies sit at room temperature for a few minutes before serving to soften up the frosting.
Recipe FAQs
This is a structure issue and it all depends on your binding agent! Because we’re not using all-purpose flour (in which gluten serves as the binder) you need to make sure to use a gluten-free flour blend that contains xanthan gum.
More Gluten-Free Cookie Recipes
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Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
Ingredients
Pumpkin Cookies
- 2 ½ + 2 tbsp gluten-free flour (with xanthan gum) I use King Arthur's Measure for Measure
- 1 large large egg
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup (1 stick) butter room temperature or sub vegan butter
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup brown sugar see notes for low carb option
- ¾ cup sugar see notes for low sugar option
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
Cream Cheese Icing
- 8 oz cream cheese (dairy-free or regular) I love df Kite Hill
- 4 tbsp butter softened or sub vegan butter
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar see notes for low sugar option
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare dry ingredients: In a separate bowl, whisk together 2 ½ cups + 2 tbsp gluten-free flour (with xanthan gum), 1 tsp baking powder, 1 tsp baking soda, ¼ tsp salt, 2 tsp pumpkin pie spice, and ½ tsp cinnamon.
- Prepare wet ingredients: In a large mixing bowl, cream together ½ cup (1 stick) softened butter, ¾ cup brown sugar, and ¾ cup sugar until light and fluffy using a hand mixer or stand mixer. Add in 1 large egg, 1 cup pumpkin puree, 2 tsp vanilla extract, and 1 tsp apple cider vinegar. Mix until fully combined.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Scoop the dough: Use a cookie scoop for small cookies or a ice cream scoop for large cookies. Scoop and roll in a ball and place onto the prepared baking sheet, spacing them about 2 inches apart. Press down until flat.
- Bake: Bake the cookies for 12-14 minutes, or until they are set and lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Cream Cheese Icing
- Beat cream cheese and butter: In a large bowl, beat together 8 oz softened cream cheese and 4 tbsp softened butter until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add in 3 1/2 cups powdered sugar, beating on low speed to avoid sugar clouds, until smooth and fluffy. Add 1 tsp vanilla extract and mix until fully combined.
- Frost the cookies: Once the cookies have completely cooled, generously frost them with the cream cheese icing using a spatula or piping bag.
Notes
-
- Dough: It’s a good idea to roll the dough into a ball and gently flatten it before baking. Gluten-free dough tends to hold its shape more than regular dough, so flattening helps the cookies spread more evenly while baking and ensures they bake through properly.
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar sub powdered monk fruit.. It is a 1:1 swap if using the brand, Lakanto.
-
- Dairy-Free: Use dairy-free cream cheese and vegan butter. I like Kite Hill’s dairy-free cream cheese but feel free to use your favorite.
-
- Toppings: You can top these cookies with some chopped nuts or chocolate chips– or eat them as is. You can’t go wrong!
-
- Frosting: Add a touch of pure maple syrup to the cream cheese icing for a maple frosting twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
