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:
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 Chocolate Pancakes!
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The Best Gluten Free Pumpkin Cookies recipe EVER! Soft, pillowy mounds of heaven. So moist and fluffy, they practically melt in your mouth!
Scale
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!
Nutrition
- Serving Size: 1
- Calories: 94
- Sugar: 6
- Sodium: 44
- Fat: 4
- Carbohydrates: 13
- Protein: 1
Keywords: pumpkin cookies, gluten free dessert, gluten free cookies
Zoey says
12/19/2018 at 8:09 pmThis recipe is good for holidays and Family occasions so thank you for sharing this
★★★★★
Zoey says
12/19/2018 at 8:00 pmThis is a good recipe to Mack on thanksg holidays for you and your family
Vanessa says
12/13/2018 at 3:28 pmThanks for sharing! Does it keep long?
Amy says
12/14/2018 at 10:21 amThey should be good for at least a week stored in an air-tight container. I usually store mine in the fridge. 🙂
Beth says
12/12/2018 at 8:41 pmI 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!
★★★★★
Amy says
12/14/2018 at 10:18 amHi Beth! So glad you enjoyed! 🙂
Ginna Mage says
11/24/2018 at 12:29 pmThese 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!
Amy says
11/27/2018 at 3:31 pmHi 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!
Pam says
11/19/2018 at 2:53 pmI have an egg allergy. Do you think Bob’s Red Mill egg replacer would be ok to substitute?
Amy says
11/21/2018 at 6:44 pmYes I think it would work just fine!
KALEE says
11/16/2018 at 7:42 pmI 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!
★★★★★
Amy says
11/19/2018 at 6:59 amI haven’t made these with regular flour, but I need to! I’m pretty sure they would be delicious switching it out.
Tammy says
11/13/2018 at 12:07 pmCan almond flour be used instead of the other flour
Amy says
11/13/2018 at 12:32 pmI 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 🙁 )
Jennifer says
11/12/2018 at 9:33 amOMG! 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.)
★★★★★
Amy says
11/12/2018 at 11:29 amHi Jennifer! So glad you and your family enjoyed them! They are really addicting 🙂
Shannon says
11/10/2018 at 10:32 amDonyou think it would be possibly to cut the recipe in half? 5 dozen is a lot of cookies for my family.
Amy says
11/12/2018 at 8:07 amYes you can! Or you can make the cookies bigger 🙂
Rebecca says
10/12/2018 at 8:35 pmGreat cookie. I used coconut flour and added extra eggs and liquid. I omitted the frosting and added dark chocolate chips. So good thank you!
★★★★
Amy says
10/15/2018 at 6:34 pmHi Rebecca, that sounds so good with the dark chocolate chips. I’ve never used coconut flour in this recipe … I need to try it!
Leigh says
10/06/2018 at 3:05 pmCan you freeze these after you bake them?
Amy says
10/08/2018 at 1:26 pmYes 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.
Melissa says
10/04/2018 at 3:24 pmThe 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.
★★★★★
Amy says
10/05/2018 at 7:49 amHi 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 🙂