Gluten Free Pumpkin Cookies with Cream Cheese Frosting Recipe

    30 Servings


For the Cookies:
  • 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
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


  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.

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  • 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.


Cooking Method:
Gluten Free
Gluten Free Desserts
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Related Recipes:
Gluten Free Dessert Recipes, Gluten Free Recipes, Cookie Recipes, Baking Recipes, Baked Recipes, Pumpkin Recipes, Fall Recipes, Family Meals and Snack Recipes, Cream Cheese Recipes, Frosting Recipes
Recipe Yields:
30 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Sharon L.
Recipe Yields: 30 cookies
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 30

Amount Per Serving
Calories from Fat 48
Calories 150

% Daily Value*
Total Fat 6g
  Saturated Fat 3g
Sodium 99mg
Total Carbohydrate 23g
  Dietary Fiber 0g
  Sugars 16g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.