Cake

Gluten-Free Pumpkin Cookies

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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

  1. Add the softened butter and cream cheese to a small bowl
  2. Beat with an electric mixer for one minute until combined
  3. Next, add the vanilla extract and blend again
  4. Sift the powdered sugar and cinnamon
  5. Blend until smooth, then set aside

For the Batter

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line 3 baking sheets with parchment paper
  3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
  4. In another bowl, use an electric mixer to combine the butter and cane sugar
  5. Next, add the canned pumpkin, egg, and vanilla extract
  6. Beat for one minute until smooth
  7. Slowly add the dry ingredients, mixing until thoroughly combined
  8. Use a cookie scooper to place 12 pieces of dough on each baking sheet
  9. Slightly flatten each piece of dough with the bottom of a spoon
  10. Bake for 15 minutes
  11. 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

Recipe by adminCourse: Cake
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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

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