Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
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.
Servings: 18 cookies
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
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- 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.
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- 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.
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- Toppings: You can top these cookies with some chopped nuts or chocolate chips– or eat them as is. You can’t go wrong!
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- Frosting: Add a touch of pure maple syrup to the cream cheese icing for a maple frosting twist.
Nutrition
Serving: 1large cookie | Calories: 236kcal | Carbohydrates: 43g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 184mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 41g | Vitamin A: 2382IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.4mg