These cookies are one of my oldest and favorite recipes. Like any good recipe, this one has been modified over the years to what it is today: the best gluten-free pumpkin cookie recipe EVER. I only make this recipe during the fall, much like my pumpkin bread, and every year I look forward to it. I bring these cookies to every holiday party, Friendsgiving, Thanksgiving, and more. Each time they’re a huge hit, you can thank the delicious cream cheese frosting for that. Check out the recipe below!
Cook Time: 15 minutes Total Time: 55 minutes Yield: 36 cookies Prep Time: 25 minutes
Ingredients
For the Frosting
- ½ cup unsalted butter, softened
- ½ cup cream cheese
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon cinnamon
For the Batter
- 2 ½ cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ cup unsalted butter, softened
- 1 cup cane sugar
- 1 cup of canned pumpkin puree
- 1 room temperature egg
- 1 teaspoon vanilla extract
Instructions
For the Frosting
- Add the softened butter and cream cheese to a small bowl
- Beat with an electric mixer for one minute until combined
- Next, add the vanilla extract and blend again
- Sift the powdered sugar and cinnamon
- Blend until smooth, then set aside
For the Batter
- Preheat oven to 350 degrees Fahrenheit
- Line 3 baking sheets with parchment paper
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
- In another bowl, use an electric mixer to combine the butter and cane sugar
- Next, add the canned pumpkin, egg, and vanilla extract
- Beat for one minute until smooth
- Slowly add the dry ingredients, mixing until thoroughly combined
- Use a cookie scooper to place 12 pieces of dough on each baking sheet
- Slightly flatten each piece of dough with the bottom of a spoon
- Bake for 15 minutes
- Allow to cool for 10 minutes before frosting
Add The Frosting & Enjoy!
It’s nearly impossible to beat the delicious creaminess of cream cheese frosting. These gluten-free pumpkin cookies are the perfect fall treat to enjoy with friends and family during the holiday season. As this recipe makes 36 cookies, I always like to share the love by giving some to friends and neighbors. Of course, no judgment here if you decide to eat the whole batch!
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Gluten-Free Pumpkin Cookies
Course: Cake4
servings30
minutes40
minutes300
kcalIngredients
- For the Batter
2 ½ cups gluten-free flour
1 teaspoon baking powder
1 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon kosher salt
½ cup unsalted butter, softened
1 cup cane sugar
1 cup of canned pumpkin puree
1 room temperature egg
1 teaspoon vanilla extract
- For the Frosting
½ cup unsalted butter, softened
½ cup cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon cinnamon
Directions
- For the Batter
- Preheat oven to 350 degrees Fahrenheit
- Line 3 baking sheets with parchment paper
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
- In another bowl, use an electric mixer to combine the butter and cane sugar
- Next, add the canned pumpkin, egg, and vanilla extract
- Beat for one minute until smooth
- Slowly add the dry ingredients, mixing until thoroughly combined
- Use a cookie scooper to place 12 pieces of dough on each baking sheet
- Slightly flatten each piece of dough with the bottom of a spoon
- Bake for 15 minutes
- Allow to cool for 10 minutes before frosting
- For the Frosting
- Add the softened butter and cream cheese to a small bowl
- Beat with an electric mixer for one minute until combined
- Next, add the vanilla extract and blend again
- Sift the powdered sugar and cinnamon
- Blend until smooth, then set aside
