Soft Gluten Free Pumpkin Cookies with Cream Cheese Frosting
Light as clouds, these Gluten Free Pumpkin Cookies practically melt in your mouth. They have a soft cake-like texture and are topped with velvety cream cheese frosting and a dusting of cinnamon for extra flavor. The cookie dough does not require chilling time so the cookies can be baked and ready to eat in under an hour.
Servings: 35
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Ingredients
For the Cookies
- 2 cups Gluten Free All-Purpose Flour
- ¾ teaspoon Xanthan Gum, omit if your flour blend contains it
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- 2 teaspoons Pumpkin Pie Spice
- ½ cup Unsalted Butter (1 stick), softened
- ⅔ cup Light Brown Sugar, lightly packed
- ⅓ cup Granulated Sugar
- 1 large Egg
- 1 tablespoon Pure Vanilla Extract
- 1 cup Pumpkin Puree
For the Cream Cheese Icing
- 4 oz. Cream Cheese, room temperature
- ¼ cup Unsalted Butter (1/2 stick), softened
- 2 ¼ cups Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Fresh Lemon Juice
Instructions
Make the Cookies
- Preheat oven to 350°F and line 2 large cookie pans with parchment paper or silicon baking mats.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Add the butter to a bowl of a stand mixer fitted with the paddle attachment. Then add the brown sugar and granulated sugar and mix on medium speed until creamed.
- Beat in the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. The cookies should be about 2 inches apart.
- 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. The cookies must be completely cooled before frosting.
Make the Icing
- 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.
- Frost the cookies with an offset spatula. Dust the tops with a sprinkle or cinnamon or pumpkin pie spice.
Notes
- Be sure to check that you're using Pumpkin Puree and not pumpkin pie filling.
- If you're using leftover pumpkin puree, bring it to room temperature before using.
- The cookies won’t spread much while baking so I bake 15 cookies per pan.
- Use block cream cheese for the frosting. Whipped Cream Cheese or spreadable cream cheese is too thin and won't hold up well.
- Sift the powdered sugar before making the icing for a super smooth, clump-free icing.
- Leftover cream cheese frosting can be stored in the refrigerator for up to 2 weeks.
- 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.
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Nutrition Information
Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 29mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1262IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 0.4mg
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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