gluten-free pumpkin cookies

Simple and quick, these gluten-free pumpkin cookies require no chilling and are ready in under 30 minutes. They have a rich pumpkin flavor and are topped with a tangy creamy cream cheese frosting. Perfect for gatherings or a treat on the go, these cookies taste just like Fall!

Let's make gluten-free pumpkin cookies! Gather your ingredients.

Add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt to a mixing bowl.

Whisk to combine and set aside.

In a separate bowl, add the brown sugar, melted butter, pumpkin puree, molasses and vanilla.

Mix until smooth.

Add the dry ingredients to the wet ingredients.

Mix until no more steaks of flour remain. There’s no need to chill the dough.

Use a cookie scoop to portion out cookie dough into 2 tablespoon-sized balls.

Place cookie dough balls onto a baking sheet lined with parchment paper.

Bake for 8-10 minutes, until the edges are set and the centers are no longer shiny.

Let cool on a wire rack while you make the cream cheese frosting.

Add the butter and cream cheese to a large bowl.

Use an electric mixer to blend the butter and cream cheese together until smooth.

Add the vanilla.

Mix until combined.

Gradually add the powdered sugar to the cream cheese and butter mixture.

Mix on high until smooth and creamy.

Add a dollop of cream cheese frosting to the center of each cookie.

Use an offset spatula to swirl the frosting leaving a border along the edges. Sprinkle with cinnamon.

Serve and enjoy!

Grab the full recipe at the link below!