This post may contain affiliate links. Read my disclosure policy.
Warmly spiced Pumpkin Cookies topped with creamy cream cheese frosting make a festive fall treat. A wonderful blend of crisp-chewy and tender, pumpkin and brown sugar infuse these soft gluten free pumpkin cookies with cozy seasonal flavor. Simple ingredients come together to make a memorable treat that is fantastic on the Halloween party table or served all throughout the fall months.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
Every time I bake gluten free pumpkin cookies, the heavenly aromas of autumn spices fill the house and my kids come running! These homemade pumpkin cookies with cream cheese frosting are the perfect fall cookie. They’re packed with pumpkin and spices to welcome the fall spirit. You can top them with cream cheese frosting or use them to make pumpkin cookie ice cream sandwiches filled with homemade no-churn dulce de leche ice cream for a special dessert.
Texturally, pumpkin cookies resemble soft white cookies with a slightly crisp exterior and a slightly chewy inside. The cookies are sweet, so some may prefer the cookies by themselves without the frosting, but I love the slightly tangy notes of the frosting and find the cookies to be perfectly balanced. (For a more traditional sugar cookie, try my recipe for gluten free sugar cookies.) Here’s why you’ll love these pumpkin cookies:
- Easy. Unlike some cookie recipes, you won’t need to chill the dough before you bake the cookies. This means that you’ll have a warm, spiced cookie in your hand within minutes!
- Simply gluten free. All of the ingredients in these cookies are gluten free, but I promise you won’t be able to tell that these are gluten free cookies! The pumpkin keeps them from drying out and the cream cheese frosting adds an extra bit of sweetness.
- So flavorful. Like your favorite sugar cookie, but dressed up with pumpkin and pumpkin pie spice, these cookies are not short on flavor. Each bite delivers the feeling of fall, all wrapped up in a cookie.
Recipe Ingredients
I’ve included some ingredient notes below to help you make these pumpkin cookies with cream cheese icing. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
Cookies
- Light Brown Sugar: To measure the brown sugar, use a spoon to press the sugar into the measuring cup, packing the sugar in and making sure you get an accurate scoop.
- Butter: Unsalted butter softened to room temperature is best.
- Pumpkin Puree: Make sure to use pure pumpkin puree rather than pumpkin pie filling, which already contains spice.
- Egg: I developed this cookie recipe using a large egg, and I recommend using a large egg when you make them.
- Vanilla Extract
- Gluten Free One-to-One Flour Blend: I recommend King Arthur’s Measure for Measure gluten free flour blend, which I used to test this recipe, but you can use any gluten free flour blend that you prefer. Just make sure that your blend contains xanthan gum so that your cookies turn out like mine.
- Pumpkin Pie Spice: My homemade pumpkin pie spice blend is perfect in these cookies, or you may use store-bought pumpkin pie spice.
- Salt
- Rising Agents: A combination of baking soda and baking powder.
- Garnish: Cinnamon or more pumpkin pie spice.
Frosting
- Cream Cheese: For the best results, use block cream cheese rather than whipped or spreadable cream as cheese as it may lead to different results. Full-fat or low-fat cream cheese works well, but I don’t advise using non-fat cream cheese.
- Butter: Again, use unsalted butter in the frosting so that it doesn’t turn out overly salty.
- Vanilla
- Salt
- Powdered Sugar: Use a sieve to sift the powdered sugar before adding it to the frosting to eliminate any lumps.
I’ve included an overview below of how you’ll make gluten free pumpkin cookies. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven and line a baking sheet with parchment.
- Make the dry mix. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Cream the butter. Using a mixer, cream the butter and sugar.
- Add pumpkin. Mix in the egg, vanilla, and pumpkin puree.
- Combine. Add the flour mixture to the wet mixture and blend until a soft cookie dough forms.
- Scoop out the dough. Use a 1-tablespoon cookie scoop to form the cookies.
- Place on baking sheet. Make sure to place the cookies a few inches away from each other on the baking sheet so they can spread out. Bake at 350°F for 12-14 minutes.
- Make frosting. Combine the cream cheese, butter, vanilla, and salt using a mixer.
- Add the sugar. When the frosting is blended, slowly add in the powdered sugar, then beat until the frosting is smooth and creamy.
- Cool the cookies. After the cookies are baked, cool them completely on a wire rack.
- Frost. Generously frost each cookie with frosting and sprinkle with cinnamon.
Tips for Success
Use a few of my best pumpkin cookie-baking tips below to help your cookies turn out perfectly every time:
- Blot the pumpkin. If you want a slightly chewier cookie, remove a little of the pumpkin puree’s water before you add it to the dough. To do this, spread the puree on a plate and use a clean paper towel to gently absorb any excess moisture.
- What if I don’t have pumpkin pie spice? If you don’t have this spice blend in the pantry, you can easily make a substitute with other ground spices. For every 1 teaspoon of pumpkin pie spice needed, combine ¾ teaspoon of cinnamon and ¼ teaspoon of ginger, allspice, cloves, or nutmeg.
- Eat the cookies while they’re fresh. Pumpkin cookies are best eaten fresh because the cookies lose their crisp sugar cookie exterior after being refrigerated. However, I do find that the the flavor of the cookies is the same if not slightly intensified after being stored in the fridge and eaten a few days later. So don’t worry if you need to refrigerate the cookies – they will still taste amazing.
- Enjoy pumpkin cookies frosted or unfrosted. For a simpler version of pumpkin cookies with cream cheese frosting, you can leave off the frosting and just make pumpkin cookies. You could also try making no-churn Nutella ice cream sandwiches with unfrosted cookies.
Proper Storage
- Fridge – Place the frosted cookies in an airtight container and store them in the fridge for up to 5 days. Keep in mind that the cookies will not retain their crisp exterior after a day in the fridge but the flavor will be unaffected.
- Freezer – You can freeze unfrosted cookies to assemble at a later date. (The frosting does not freeze and defrost well). Place the baked pumpkin cookies in a freezer-safe bag and store them in the freezer for up to 3 months.
- Assemble – Thaw the cookies in the fridge overnight, then make the frosting. Note that the defrosted cookies will have more of the texture of soft sugar cookies after being defrosted, but those gorgeous fall flavors will remain. Frost and garnish as per the recipe instructions.
More Pumpkin Recipes To Try
Warmly spiced Pumpkin Cookies topped with creamy cream cheese frosting are soft, chewy, and perfect for fall!
Servings: 18 cookies
Ingredients
For the cookies:
- 1 cup light brown sugar , packed
- ½ cup unsalted butter , softened
- ¼ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten free one-to-one flour blend (recommended: King Arthur Flour Measure for Measure)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Cinnamon or more pumpkin pie spice , for garnish
For the frosting:
- 8 ounces cream cheese , softened
- ½ cup unsalted butter , softened
- 1 teaspoon vanilla
- Pinch of salt
- 2 cups powdered sugar , sifted
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, add your flour, pumpkin pie spice, baking soda, baking powder, and salt, and whisk it together. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together. Then add in your egg, vanilla, and pumpkin puree, and stir again until everything is incorporated.
- Add the dry mixture to the wet and mix well until a soft cookie dough forms.
- Scoop the dough with a 2-tablespoon scoop onto your prepared baking sheet, leaving enough space for the cookies to spread. Bake at 350°F for 12-14 minutes until done.
- While the cookies are baking, prepare the frosting by combining the cream cheese, butter, vanilla, and salt in a large bowl and beat with a hand mixer or stand mixer on medium until smooth.
- Reduce the speed to low and gradually add the sifted powdered sugar. Once it begins to come together, beat on medium-high speed until smooth and creamy.
- Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Use a knife or spoon to apply a generous topping of cream cheese frosting to each cookie. Garnish with a little cinnamon and enjoy!
Nutrition Facts
Pumpkin Cookies
Amount Per Serving
Calories 284
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg16%
Sodium 143mg6%
Potassium 59mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 1027IU21%
Vitamin C 0.2mg0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
