These 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!
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.
I’ve gone 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
I’ve also made my pumpkin cake with cream cheese frosting a couple of times — just in different versions. I turned it into a layer cake by baking it in three 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. I’ve been wanting to share that recipe for months now. I literally can’t wait until that one drops!
In the meantime, 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 we all love. They’re like little pumpkin cloud covered in more clouds of cream cheese frosting. BTW, I also included directions for making the cookies and the frosting dairy free. It’s a win-win for everyone.
I also topped these with a few sprinkles — just be sure to use gluten free sprinkles to keep them gluten free.
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 has not 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. Enjoy!
For the Cookies:
For the Frosting:
- 1/2 cup 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
- 3/4 teaspoon Xanthan Gum
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- 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
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.
- 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.