Gluten-Free Pumpkin Cookies
These gluten-free pumpkin cookies with cream cheese frosting are the perfect way to celebrate Fall. The pumpkin imparts a rich, earthy taste while the molasses adds that touch of deep, nostalgic sweetness. Topped with a luscious, tangy cream cheese frosting, you really can’t go wrong with this Fall dessert.
Best of all? They’re so easy to make! There’s a certain magic in a cookie recipe that requires no dough chilling—making the process quick—and yet yields such mouth-watering results. These cookies can be ready in under 30 minutes!
These pumpkin cookies are perfect for autumn gatherings and holiday celebrations, making them an ideal treat for Halloween parties, Thanksgiving feasts, or cozy winter evenings. They’re also a standout choice for bake sales, afternoon tea sessions, or as thoughtful homemade gifts.
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Gluten-free flour blend – For this recipe, I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). This particular blend already contains xanthan gum, which helps provide structure and mimics the properties of gluten in traditional baking. I cannot verify that other brands of gluten-free flours will work in this recipe as I have not tested them myself.
- Baking soda – Acts as a leavening agent in the cookies. Ensure it’s fresh for best results, as old baking soda may not rise properly. You can’t directly swap with baking powder due to their different acidities.
- Pumpkin pie spice – This a blend that is made of warm spices including cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin pie spice on hand, you can make your own pumpkin spice mix or substitute with cinnamon, but the flavor profile might change slightly.
- Unsalted butter – Use unsalted butter, instead of salted butter, so that you can control the salt content in the recipe. You’ll need melted butter for the cookie and softened butter for the frosting.
- Pure vanilla extract – Always opt for pure vanilla extract over imitation vanilla for the best flavor. You can also use a vanilla bean, scraping out the seeds, for an even more intense vanilla flavor.
- Molasses – Molasses not only sweetens the cookies but also imparts added moisture, ensuring a chewy texture and rich taste. For this recipe, opt for dark molasses. Avoid blackstrap molasses, as its bitterness is too overpowering.
- Pumpkin puree – Be sure to use pure pumpkin puree instead of pumpkin pie filling, which has added spices and sugars in it.
- Cream cheese – Use full-fat cream cheese for best results. It should be at room temperature so that it mixes in with the butter without being clumpy. If you need to soften it quickly, place the cream cheese wrapped in foil in a bowl of warm water for 5 minutes to soften it.
For me, the best way to melt butter is in a saucepan on the stove top. I find that if I microwave butter, it gets hot really quickly and often splatters or explodes in the microwave creating a big mess. The stove top takes just a few minutes to melt and is fool-proof.
Step-by-Step instructions
These gluten free pumpkin cookies with cream cheese frosting are very simple to make and are on the table in just about 30 minutes. The below photos with matching steps are not meant to be the full recipe, but instead are there to help you see the recipe made at various stages so you can make these gf pumpkin cookies perfectly every time. Pay special attention to the dough consistency, how big the dough balls are, and the space left on the baking pan for spreading.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, nutmeg, ginger, and cloves or simply substitute with cinnamon, though the flavor profile might vary.
Absolutely! The cookies are flavorful on their own. However, the frosting does add a creamy and tangy touch.
The edges and bottom of the cookies should be slightly browned and the center of the cookie should no longer look dark or shiny.
Definitely! Consider adding up to 1 cup of your preferred mix-ins, ensuring they’re evenly distributed in the dough.
The recipe doesn’t call for chilling, but if you find the dough too soft or want a thicker cookie, you can refrigerate it for 30 minutes to an hour before baking.
expert tips
Storage instructions
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If they’re frosted with the cream cheese frosting, it’s best to keep them in the refrigerator to ensure the frosting stays fresh.
- Freezer Option: You can freeze the unfrosted cookies by placing them in a single layer on a baking sheet until solid, then transferring to a zip-top bag or airtight container with layers separated by parchment paper. They’ll keep for up to 3 months. If you’ve already applied the frosting, ensure the frosting is fully set before following the freezing process.
- Reheat/Thaw: Thaw frozen cookies at room temperature for an hour until they’re soft and chewy.
More gluten-free cookies to try
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Gluten-Free Pumpkin Cookies
Ingredients
For the pumpkin cookies:
- 1 1/4 cup gluten-free flour blend (180g)
- 1/2 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (homemade or store-bought)
- 1/2 cup unsalted butter ( melted (113g))
- 1/3 cup pure pumpkin puree (80g)
- 3/4 cup packed brown sugar (150g)
- 2 tablespoons molasses (40g)
- 1 teaspoon pure vanilla extract
For the cream cheese frosting:
- 1/4 cup unsalted butter (softened (67g))
- 4 oz cream cheese (softened (113g))
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar (220g)
Instructions
For the pumpkin cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, mix together melted butter, pumpkin, brown sugar, molasses, and vanilla. Then gradually add in the dry ingredients to the wet ingredients, mixing thoroughly until combined.
- Spoon 1.5 tablespoon sized balls of dough onto parchment lined baking sheets, leaving about 2 inches in between each dough ball. I typically use 2 baking sheets.
- Bake at 350°F (175°C) for 8-10 minutes or until edges and bottom of cookies are slightly browned.
- Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.
For the cream cheese frosting:
- While the cookies are cooling, make the cream cheese frosting.
- With a mixer, cream together the butter and cream cheese until completely smooth.
- Mix in the vanilla extract.
- Gradually add in the powdered sugar, a little at a time, and mix on low speed until incorporated.
To assemble:
- Spread some of the cream cheese frosting on each of the cookies, smoothing it with an offset spatula or the back of a spoon. If desired, you can sprinkle with pumpkin pie spice or ground cinnamon.
- Serve and enjoy!
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check ingredients to make sure they are gluten-free. Manufacturing practices can change from time to time.
- This recipe was tested with both Bob’s Red Mill 1-to-1 Gluten-Free Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour. I cannot guarantee that other flour blends will work. If you use the two flour blends I recommend, you do not need to add xanthan gum, as they both already contain it.
- For best results, weigh your flour using a food scale because it is more accurate. The way flour is scooped in a measuring cup can drastically change the outcome of the recipe.
- Ensure you’re using pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugars which can affect the cookie’s flavor.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
