Light as clouds, these Gluten Free Pumpkin Cookies practically melt in your mouth. They have a soft cake-like texture and are topped with velvety cream cheese frosting and a dusting of cinnamon for extra flavor. The cookie dough does not require chilling time so the cookies can be baked and ready to eat in under an hour.
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥
Usually, when you want cookies, you want them right now. Not 2 hours from now and definitely not more than 24 hours from now.
My cookie recipes are usually an exercise in practicing patience because I’m a huge fan of letting that cookie dough chill in order to develop the ultimate flavor and texture, this is not that recipe. These aren’t chewy gluten free cookies, therefore they don’t need that extended time out in the refrigerator.
Lucky you!
These soft, cake-like Gluten Free Pumpkin Cookies do not require chilling time. Yes, that means you can make, bake, and eat within an hour.
It’s like having a Gluten Free Pumpkin Cake that you can eat right away. What a time to be alive!
Enjoy!
Ingredients Notes
- Gluten Free Flour – I use an all-purpose gluten free flour blend for most of my gluten free baking. This recipe has been tested with and works great with my Nightshade Free Flour Blend. It also works great with a 1:1 flour blend such as Bob’s Red Mill and King Arthur Measure for Measure.
- Canned Pumpkin – use pumpkin puree and not pumpkin pie filling. I haven’t tested this recipe with fresh pumpkin.
- Spices – I use homemade Pumpkin Pie Spice, a blend of cinnamon, nutmeg, cloves, ginger, and allspice.
- Cream Cheese – the most important ingredient for cream cheese frosting.
- Lemon Juice – fresh lemon juice helps balance the sweetness of the cream cheese frosting while maintaining the cream cheese tang.
*Be sure to read the full recipe card below for exact measurements and step-by-step instructions.
How to Make Gluten Free Pumpkin Cookies with Cream Cheese Frosting (Visual Instructions)
Tips
- Use block cream cheese for the Cream Cheese Frosting. Whipped or tub cream cheese is too soft and won’t hold up well on the cookies.
- You don’t need to use fancy butter for this recipe. Typically, I like to use butter with at least 82% butterfat. With higher butterfat, there’s less moisture (water content). This is important when making chewy cookies like Gluten Free Chocolate Chip Cookies. But when cookies have the texture of cake, moisture from the water content will only enhance the soft and tender texture.
Freezing and Storage
Store the frosted pumpkin cookies with cream cheese frosting in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
You can also freeze the cookies, frosted or unfrosted. Defrost at room temperature if eating right away or defrost them in the refrigerator and then bring them to room temperature before eating.
If you’ve made this recipe, leaving a star rating and note in the comments below would be so helpful for other gluten free akers!
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
Connect with me on social media so you never miss a post:
| Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |
Soft Gluten Free Pumpkin Cookies with Cream Cheese Frosting
Ingredients
For the Cookies
- 2 cups Gluten Free All-Purpose Flour
- ¾ teaspoon Xanthan Gum, omit if your flour blend contains it
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- 2 teaspoons Pumpkin Pie Spice
- ½ cup Unsalted Butter (1 stick), softened
- ⅔ cup Light Brown Sugar, lightly packed
- ⅓ cup Granulated Sugar
- 1 large Egg
- 1 tablespoon Pure Vanilla Extract
- 1 cup Pumpkin Puree
For the Cream Cheese Icing
- 4 oz. Cream Cheese, room temperature
- ¼ cup Unsalted Butter (1/2 stick), softened
- 2 ¼ cups Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Fresh Lemon Juice
Instructions
Make the Cookies
- Preheat oven to 350°F and line 2 large cookie pans with parchment paper or silicon baking mats.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Add the butter to a bowl of a stand mixer fitted with the paddle attachment. Then add the brown sugar and granulated sugar and mix on medium speed until creamed.
- Beat in the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. The cookies should be about 2 inches apart.
- Bake for 14-16 minutes or until cooked through. Let the cookies cool on the pan for 10 minutes before cooling completely on cooling racks. The cookies must be completely cooled before frosting.
Make the Icing
- Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy.
- Add the powdered sugar, vanilla extract, and lemon juice. Mix on low speed until combined then turn the mixer to medium speed and beat for 1 minute.
- Frost the cookies with an offset spatula. Dust the tops with a sprinkle or cinnamon or pumpkin pie spice.
Notes
- Be sure to check that you’re using Pumpkin Puree and not pumpkin pie filling.
- If you’re using leftover pumpkin puree, bring it to room temperature before using.
- The cookies won’t spread much while baking so I bake 15 cookies per pan.
- Use block cream cheese for the frosting. Whipped Cream Cheese or spreadable cream cheese is too thin and won’t hold up well.
- Sift the powdered sugar before making the icing for a super smooth, clump-free icing.
- Leftover cream cheese frosting can be stored in the refrigerator for up to 2 weeks.
- For a dairy free version, use palm shortening in the cookies. For the cream cheese frosting, use dairy free cream cheese + 2 tablespoons vegan butter and 2 tablespoons palm shortening.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Leave a comment