Gluten-Free Pumpkin Cookies are so light and fluffy … they practically melt in your mouth! So easy to make using gluten-free flour, sugar and spice and of course canned pumpkin! These delicious little mounds of heaven are topped with a simple cream cheese frosting that everyone will love!
Whether you bake gluten-free due to allergies or preference … you’ll love these delicious pumpkin cookies!
So soft and pillowy … they are the perfect gluten-free dessert for fall!
How to make Gluten-Free Pumpkin Cookies:
Step 1. Mix wet ingredients: In a large mixing bowl, beat sugars, oil, pumpkin, eggs and vanilla until well combined.
Step 2. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Step 3. Combine the wet and dry ingredients: Mix the wet and dry ingredients together until it forms the cookie dough. The batter will be very thick.
Step 4. Bake the cookies: Use a cookie scoop to create 1 tablespoon sized dough balls. Place them on a parchment paper lined baking sheet. Wet your fingers lightly with water and smooth the tops to create a disk shape. (optional) Bake at 350 degrees for 11-13 minutes. Transfer to a wire rack to cool before frosting.
Step 5. Make the frosting: Beat the cream cheese, Greek yogurt and powdered sugar until smooth and creamy.
Step 6. Frost the cookies: Use a spatula or butter knife to spread frosting onto each cookie. Sprinkle with sugar and cinnamon if desired.
Tips for making Gluten-Free Pumpkin Cookies:
- Use a pre-made all-purpose gluten-free flour blend. Brands that I’ve tried and love are: Pillsbury, Bob’s Red Mill and Krusteaz. If you bake often, save money by making your own blend with this recipe All-Purpose Gluten-Free Flour Blend.
- Use canned pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling has spices and sugar already added to it and will make these cookies super sweet!
- The batter will not spread or puff when baking. If presentation matters and you’d like the cookies to be smooth on top, use the back of a spoon or fingers that have been dipped in a little water to shape them. The water will help keep the spoon or your fingers from sticking to the batter!
- Sprinkle a little sanding sugar or white sugar on top with a pinch of cinnamon or pumpkin pie spice to make them look even more yummy!
- One of my readers, Melissa, doesn’t like yogurt flavored frosting so she shared this combination of ingredients to make a frosting without yogurt: 8 oz cream cheese (softened), 6 TBSP butter (softened) 1-2 tsp vanilla, and 2.5 -3 cups powdered sugar. Thanks Melissa!
Make sure to try out these amazing gluten-free recipes!
- Gluten-Free Chocolate Pancakes
- Birds Nest Cookies
- Double Chocolate Chip Cookies
- Low Fat Peanut Butter Chocolate Balls
- Gluten-Free Waffles
More Pumpkin Recipes you might like to try!
- Pumpkin Pie
- Pumpkin Cream Cheese Swirl Muffins
- No-Bake Pumpkin Cheesecake
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Pie Spice
Did you make this Gluten-Free Pumpkin Cookies recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Gluten-Free Pumpkin Cookies
Ingredients
PUMPKIN COOKIES
- 1 cup light brown sugar
- 1 cup sugar
- 1 cup canola oil
- 1 15 oz. can pumpkin
- 2 eggs lightly beaten
- 1 tsp vanilla
- 3 1/2 cups gluten free all purpose flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 T pumpkin pie spice
FROSTING
- 4 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1/4 cup Greek yogurt
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Combine wet and dry ingredients and stir to fully incorporate.
- Use a small cookie scoop to place mounds of the dough onto the parchment paper.
- Flatten out the mounds by smoothing the top with the back of a spoon or your fingers that have been dipped in water to keep from sticking. (The shape they are going into the oven is pretty much the shape they will be when they are done!)
- Bake for 11-13 minutes, transfer cookies to a cooling rack and let cool before frosting.
- To make the frosting, combine the cream cheese, powdered sugar and yogurt until smooth. (I like to make my frosting thicker so I use less yogurt) If the frosting is too then, add more powdered sugar.
- Frost each cookie and enjoy!
Notes
- Add 2 cups of chocolate chips for Chocolate Chip Pumpkin Cookies.
This recipe is good for holidays and Family occasions so thank you for sharing this
This is a good recipe to Mack on thanksg holidays for you and your family
Thanks for sharing! Does it keep long?
They should be good for at least a week stored in an air-tight container. I usually store mine in the fridge. 🙂
I made these cookies and they turned out wonderfully! They are light, fluffy, and delicious! All of my coworkers loved them. I used the regular all purpose flour (with gluten) that I already had on the counter and they turned out a very silky, almost cake-y texture. I used the cream cheese icing suggestion, which paired very well! I have downloaded this recipe to make it again!
Hi Beth! So glad you enjoyed! 🙂
These are amazing! I used 3 cups of Pamela’s Pancake Baking Mix with 1/2 cup of Pamela’s Artisan Flour and the consistency is absolute perfection. Instead of icing on top I made these into whoppie pies. We are dairy free so I used Daiya cream cheese with 3 cups of powdered sugar and 5 tablespoons of earth balance butter. They were a huge hit…even my gluten friends loved them! I’m actually attempting to make this into a ginormous cookie for a Whoopi’s Pie for my son’s birthday!
Hi Ginna! I’m going to share your tip in the post if that’s ok! I’m sure other people would love to know if they are looking for different flours to use in baking. Thank you so much!
I have an egg allergy. Do you think Bob’s Red Mill egg replacer would be ok to substitute?
Yes I think it would work just fine!
I LOVE THIS RECIPE, I MADE THESE FOR A FRIEND THAT IS VERY ALLERGIC TO GLUTEN AND THEY WHERE A HUGE HIT! BEING THAT NO ONE IN MY HOUSE IS GLUTEN INTOLLERANT HAVE YOU MADE THIS RECIPE WITH REGULAR FLOUR? JUST CURIOUS BEING I DONT ALWAYS HAVE GLUTEN FREE FLOUR IN MY CABNET AND MY WHOLE FAMILY LOVED THEM!
I haven’t made these with regular flour, but I need to! I’m pretty sure they would be delicious switching it out.
Can almond flour be used instead of the other flour
I think it would be safe to substitute half of the flour with almond flour but I think anymore than that and the cookies won’t be soft. I’ve never baked them with almond flour so this is just a guess. I think they would still be very delicious even if they were more dense or even crunchy from the almond flour!
I don’t experiment a lot with nut flours because I have a son that is allergic to peanuts and tree nuts! (Even though nuts are one of my favorite things in baked goods 🙁 )
OMG! These were AMAZING! I would have posted a photo, but my kids, their friends and I scarfed them up before I could snap one. (I used Pamela’s All-Purpose, GF, Dairy Free Artisan Blend Flour. It’s the only GF flour I have tried to date without a flavor stealing, seriously dense & mealy texture.)
Hi Jennifer! So glad you and your family enjoyed them! They are really addicting 🙂
Donyou think it would be possibly to cut the recipe in half? 5 dozen is a lot of cookies for my family.
Yes you can! Or you can make the cookies bigger 🙂
Great cookie. I used coconut flour and added extra eggs and liquid. I omitted the frosting and added dark chocolate chips. So good thank you!
Hi Rebecca, that sounds so good with the dark chocolate chips. I’ve never used coconut flour in this recipe … I need to try it!
Can you freeze these after you bake them?
Yes you can. I would wrap them well in plastic wrap, after completely cooled. I would then place the wrapped cookies in a freezer bag for extra protection.
The consistency of these cookies is perfect! Delicious flavor too. I swapped out the frosting because I didn’t care for the flavor of the yogurt version. I did: 8 oz cream cheese (softened), 6 TBSP butter (softened) 1-2 tsp vanilla, and 2 1/2-3 C powdered sugar.
Hi Melissa! I just love these cookies too. They are kind of addictive!
P.S. I shared your frosting ingredients in the tip section of the post, just in case someone else doesn’t like the yogurt flavor too! Thanks for sharing 🙂