Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
Soft gluten-free pumpkin cookies made with canned pumpkin puree and pumpkin pie spice, pressed flat before baking and topped with a simple cream cheese icing. They're like little mini cookie cakes!
Servings: 18 large cookies
Ingredients
Pumpkin Cookies
- 2 ½ cups + 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 sugar 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 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. If the mixture is still too wet, add one tablespoon of gluten-free flour at a time until it's no longer too sticky.
- Scoop the dough: Use a cookie scoop for small cookies or an 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.
- Bake Time: All ovens are different! Start checking at 12 minutes. One reader baked hers for 18 minutes and said they were perfect, so keep baking until the tops look set and the edges are lightly golden.
- Yield: This makes 18 large cookies with an ice cream scoop. A cookie scoop makes more, smaller cookies, and those bake faster.
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar for 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.
- 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.
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