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Gluten Free Pumpkin Cookies with Cream Cheese Frosting

These  easy Gluten Free Pumpkin Cookies with Cream Cheese Frosting are such a dreamy little dessert. They’re pillow-y soft and just melt in your mouth with that frosting!

Gluten Free Pumpkin Cookies with Cream Cheese Frosting (dairy free). Easy cookie recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dairy free pumpkin cookies | soft frosted pumpkin cookies | how to make pumpkin cookies | easy pumpkin cookie recipe | recipes with pumpkin | pumpkin cookie recipe | gluten free cookies | gluten free desserts | easy gluten free recipes | dairy free cookies | leftover pumpkin |

Gluten Free Pumpkin Cookies

Calling all pumpkin lovers, these gluten free pumpkin cookies with cream cheese frosting are for YOU.

They’re full of warm pumpkin spice flavor (I used a homemade pumpkin pie spice but you can use store-bought) and that cream cheese frosting is to-die-for.

We’re in full-on pumpkin mode this year. I actually started posting pumpkin recipes in August when I couldn’t wait to share my gluten free pumpkin banana bread recipe. Like, seriously couldn’t wait so August it was! #sorrynotsorry

Gluten Free Pumpkin Cookies with Cream Cheese Frosting (dairy free option) are pillowy soft and melt in your mouth. Easy gluten free cookie recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dairy free pumpkin cookies | soft frosted pumpkin cookies | how to make pumpkin cookies | easy pumpkin cookie recipe | recipes with pumpkin | pumpkin cookie recipe | gluten free cookies | gluten free desserts | easy gluten free recipes | dairy free cookies | leftover pumpkin |
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

My pumpkin cake with cream cheese frosting has also been baked a couple of times – just in different versions. I turned it into a layer cake by baking it in 3 8-inch pans for my sister’s birthday in September. I also scaled it down and made mini cakes with it.

That’s right – that big ginormous cake turned into a little tiny layer cake that’s baked in ramekins and frosted to perfection. You have to check out that mini pumpkin layer cake, it’s perfection! 

But, despite all the pumpkin action we’ve seen, I am SO happy to be sharing these cookies because they’re almost like the mini cakes, just in bite-sized cookie form!

Gluten Free Pumpkin Cookies with Cream Cheese Frosting (dairy free option) are pillowy soft and melt in your mouth. Easy gluten free cookie recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dairy free pumpkin cookies | soft frosted pumpkin cookies | how to make pumpkin cookies | easy pumpkin cookie recipe | recipes with pumpkin | pumpkin cookie recipe | gluten free cookies | gluten free desserts | easy gluten free recipes | dairy free cookies | leftover pumpkin |

The cookies definitely have that soft, cake-like texture that we all love. They’re like little pumpkin cloud covered in more clouds of cream cheese frosting. 

I also topped these with a few gluten free sprinkles because you can never go wrong with sprinkles! (FYI I get my gluten free sprinkles from Sweetapolita.)

My husband is usually a chocolate and peanut butter kind of guy and likes to complain when I make too many fruit desserts (technically pumpkin IS a fruit). However, that hasn’t stopped him from snacking on these every night since I’ve made them.

And, to clarify, by complain, I mean a friendly grumble about how he needs more chocolate in his life (like chocolate pumpkin cake!).

Enjoy!


Gluten Free Pumpkin Cookies with Cream Cheese Frosting (dairy free option) are pillowy soft and melt in your mouth. Easy gluten free cookie recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dairy free pumpkin cookies | soft frosted pumpkin cookies | how to make pumpkin cookies | easy pumpkin cookie recipe | recipes with pumpkin | pumpkin cookie recipe | gluten free cookies | gluten free desserts | easy gluten free recipes | dairy free cookies | leftover pumpkin |

Can I make these as Gluten Free Dairy Free Pumpkin Cookies?

Yes, you can! I included directions for making the cookies and the frosting dairy free in the recipe notes.

It’s a cookie win-win situation for everyone.


More Gluten Free Pumpkin Recipes to Try


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Gluten Free Pumpkin Cookies with Cream Cheese Frosting (dairy free). Easy cookie recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dairy free pumpkin cookies | soft frosted pumpkin cookies | how to make pumpkin cookies | easy pumpkin cookie recipe | recipes with pumpkin | pumpkin cookie recipe | gluten free cookies | gluten free desserts | easy gluten free recipes | dairy free cookies | leftover pumpkin |

Gluten Free Pumpkin Cookies with Cream Cheese Frosting

4.75 from 40 ratings
This is an easy recipe for Gluten Free Pumpkin Cookies with Cream Cheese Frosting that makes a dreamy little dessert. They’re pillow-y soft and just melt in your mouth with that frosting!
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Print Rate Pin

Ingredients

For the Cookies

  • 1/2 cup Unsalted Butter softened
  • 2/3 cup Light Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1 large Egg
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup Pumpkin Puree
  • 2 cups All-Purpose Gluten Free Flour see notes
  • 3/4 teaspoon Xanthan Gum omit if your flour blend contains it
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice

For the Frosting

  • 4 ounces Cream Cheese Room temperature
  • 4 tablespoons Butter Softened
  • 2 1/4 cups Powdered Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 teaspoon Fresh Lemon Juice Not from concentrate

Instructions

  • Preheat oven to 350°F and line 2 large cookie pans with parchment paper or silicon baking mats.
  • Add the butter (or shortening) to a bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and mix on medium speed until creamed.
  • Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
  • In a separate bowl, whisk together the flour, xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice. Add 1/2 of the flour mixture to the wet ingredients and mix until mostly combined. Add the remaining flour and mix until just combined.
  • Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. Dough should be about 2 inches apart. (The cookies won’t spread much so with my half-sheet pans I can bake 15 cookies per pan.)
  • Bake for 14-16 minutes or until cooked through. Let the cookies cool on the pan for 10 minutes before cooling completely on cooling racks. Frost and decorate when the cookies have cooled completely.
  • To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy.
  • Add the powdered sugar, vanilla extract, and lemon juice. Mix on low speed until combined then turn the mixer to medium speed and beat for 1 minute.
  • Leftover cream cheese frosting can be stored in the refrigerator up to 2 weeks.

Notes

  1. I use my Nightshade-Free Gluten Free Flour mix in this recipe.
  2. For a dairy free version, use palm shortening in the cookies. For the cream cheese frosting, use dairy free cream cheese + 2 tablespoons vegan butter and 2 tablespoons palm shortening.

Nutrition Information

Serving: 1g | Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 122mg | Sugar: 15g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

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Recipe Rating




  1. Linda Tanzini says:

    5 stars
    Sharon, your recipes are the bomb! Made your pumpkin bread yesterday, DELISH!!!. Next will be these cookies. I saw some where that a lady put the frosting between 2 cookies to make sandwich cookies. Going to give that a try because I always find it difficult to store frosted ones. Probably will have to flatten slightly before baking? What do you think. Oh, I have a whole folder full of your recipes! God bless, Linda

  2. kellie duncan says:

    5 stars
    I made these with gf pancake flour thst already had the gum in it…they were amazingly good! Thankyou for sharing!

  3. Linda says:

    Made these delicious soft, easy to make cookies last night. Yummy! Thanks for sharing!

  4. Jody says:

    What would they do without the xanthan gum? I don’t have any on hand. Thanks!

    • Sharon says:

      Hi Jody, without the xanthan gum, the cookies would fall apart. If you have a gluten free flour blend that contains xanthan gum, then you can omit the amount my recipe calls for. If not, I’d wait to make the cookies until you have some 🙂

  5. Love the flavor combination, looks delicious. The soft texture and the creaminess it melts in your mouth.

  6. Pumpkin and cream cheese are a classic combo. Plus those sprinkles!!!

  7. Mini cake cookies, oh my gosh, YES! I love the icing and sprinkles too!

  8. These cookies are SO PRETTY! Love the frosting!

  9. These cookies look amazing!! I can’t wait to make them for my family!!

  10. You can’t beat a great soft cookie, particularly when there’s pumpkin involved!

  11. Those look great! And being the cream cheese frosting fanatic that I am, I’d probably heap on double that amount! 😉

  12. Stephanie says:

    How pretty are these?! YUM!

  13. Oh my goodness, these are so cute! Not to mention, pumpkin is the bomb.

  14. With that frosting!!! Oh my goodness these look amazing!

  15. Nicole Dawson says:

    I make a dairy & egg free version of pumpkin cookies but I just love those sprinkles you added on there. Sure makes it look more delicious.