Gluten-Free Pumpkin Cookies
Simple and quick, these gluten-free pumpkin cookies require no chilling and are ready in under 30 minutes. With just a few staple ingredients, 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!
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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
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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
Calories: 321kcal | Carbohydrates: 46g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 116mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1541IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg
