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

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

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!

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!

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

• Gluten Free Pumpkin Muffins – with an easy dairy free option!
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting – these are fantastic for Halloween parties or Thanksgiving
• Classic Gluten Free Pumpkin Bread – so, so good! It’s uses an entire can of pumpkin puree!
• Gluten Free Pumpkin Chocolate Chip Cookies – this same pumpkin cookie recipe with chocolate chips mixed into the batter. 

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

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This gluten free pumpkin cookies recipe can also be found on Food Fanatic, where I am a regular contributor.

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Gluten Free Pumpkin Cookies with Cream Cheese Frosting

Yield: Makes 30 Cookies

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

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!

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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

1. Preheat oven to 350°F and line 2 large cookie pans with parchment paper or silicon baking mats.
2. 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.
3. Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
4. 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.
5. 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.)
6. 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.
7. 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.
8. 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.
9. 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.

Recommended Products

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

• 
  Ateco Offset Spatula
• 
  KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White
• 
  Silpat Silicone Baking Mat, Half Sheet
• 
  OXO Good Grips Medium Cookie Scoop
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
• 
  Cooling Rack 

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 122mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 1g

Nutrition Facts are estimated. Please consult a doctor if you have special dietary needs.

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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.