Growing up I wasn’t into the all-things-pumpkin fiasco. But nowadays I’m all in! When pumpkin season hits is all the Pumpkin muffins. Pumpkin Lattes. Pumpkin Pie. Pumpkin Cheesecake. And of course Pumpkin Cookies. But not just pumpkin cookies… Pumpkin Spice Cookies with Cream Cheese Frosting!

These gluten-free pumpkin cookies are such soft cookies, perfectly moist, and topped with the most decadent and smooth cream cheese buttercream frosting, it’s a cookie that is queen during the Fall baking season!

If you are looking for pumpkin desserts and yummy gluten-free cookies, then this recipe is for you! If you are looking for gluten free pumpkin cookies, that no one will know are gluten free, with the perfect amount of pumpkin flavor, then look no further!

Soft Gluten Free Pumpkin Cookies Recipe With Frosting

What You Will Love About This Recipe:

The spices in the cookie are a perfect blend of nutmeg, cinnamon and ginger
The cookie is soft and chewy
The frosting is fluffy and smooth and creamy = heaven!
Easy recipe made with simple Ingredients
Perfect for the Fall season!

Ingredients:

Butter (Salted) – melted
Dark Brown Sugar – packed, adds a rich molasses flavor
Pumpkin Purée – canned or homemade, make sure it’s not pumpkin pie filling
Egg – at room temperature for better mixing
Vanilla Extract – pure vanilla extract for best flavor
Gluten-Free Flour – make sure it’s a 1:1 gluten-free flour blend for baking
Baking Soda – helps with leavening and making the cookies soft
Guar gum – this gives the cookie a beautiful texture – omit if your flour has a binder already in it like xanthan gum
Baking Powder – helps cookies rise, making them soft and pillowy
Ground Cinnamon – warm spice to complement the pumpkin
Salt – balances sweetness and enhances flavor
Nutmeg – adds depth and warmth to the spice mix
Ground Cloves – a strong spice that pairs well with pumpkin
Ground Ginger – adds a zesty kick to the spice blend

For the Cream Cheese Frosting:

Cream Cheese – softened, for a smooth, creamy texture
Butter – softened, unsalted preferred for controlling sweetness
Powdered Sugar – sifted to avoid lumps in the frosting
Vanilla Extract – enhances the flavor of the cream cheese
Heavy Cream – adds creaminess and helps adjust the frosting consistency

Instructions:

Cream the Butter and Sugar:In a standing mixer fitted with the paddle attachment, beat the salted and unsalted butter and dark brown sugar together on medium speed. Continue beating for about 2-3 minutes, until the mixture becomes light, fluffy, and smooth. This step ensures the butter and sugar are well combined, giving the cookies a soft, tender texture.
Add Wet Ingredients:Lower the mixer speed and add the pumpkin purée, vanilla extract, and egg. Beat until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is mixed evenly. The mixture might look slightly curdled at this stage, but that’s okay.
Mix Dry Ingredients:In a separate large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, salt, nutmeg, ground ginger, and ground cloves. Gradually add this dry mixture to the wet ingredients in the mixer, mixing on low speed until just combined. Be careful not to overmix; this can make the cookies tough.
Chill the Dough:Once the dough is mixed, cover the bowl with plastic wrap and refrigerate it for at least 1 hour. Chilling the dough helps the cookies hold their shape during baking and enhances the flavor.
Prepare for Baking:Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Parchment paper ensures the cookies won’t stick and makes for easy cleanup.
Scoop the Dough:Using a medium cookie scoop (about 2 tablespoons of dough), scoop the chilled dough onto the prepared cookie sheets. Leave about 2 inches of space between each dough ball. Gently press down on the dough balls to slightly flatten them—this ensures even baking.
Bake the Cookies:Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden and the tops have set. The cookies should still feel soft in the center, as they will continue to set as they cool.
Cool the Cookies:Allow the cookies to rest on the cookie sheet for 1-2 minutes before carefully transferring them to a cooling rack or wire rack using a spatula. Let them cool completely before frosting.

Instructions for Cream Cheese Frosting:

Cream the Butter and Cream Cheese:In a clean stand mixer bowl, beat the softened cream cheese and butter together on medium speed with the paddle attachment until the mixture is smooth, creamy, and lump-free. This should take about 2-3 minutes.
Incorporate the Powdered Sugar:On low speed, gradually add the powdered sugar to the butter and cream cheese mixture, about 1/2 cup at a time. Beat slowly at first to avoid a sugar cloud, then increase the speed once the sugar is mostly incorporated.
Add Heavy Cream and Vanilla:After all the powdered sugar has been mixed in, add the vanilla extract and heavy cream. Increase the mixer speed to medium-high and beat for about 5 minutes. This whipping process will make the frosting light and fluffy.

Assembling the Cookies:

Frost the Cookies:Once the cookies are completely cool, use a slanted spatula or butter knife to generously spread the cream cheese frosting onto each cookie. For a neat finish, work in smooth, even strokes.
Add a Finishing Touch:Sprinkle a light dusting of ground cinnamon over the frosted cookies for a decorative and flavorful touch.
Enjoy:Your pumpkin cookies are now ready to enjoy! Serve immediately or store in an airtight container.

Perfect Pairings:

Drinks:

Spiced Chai Latte: The warm spices in a chai latte mirror the cinnamon, nutmeg, and ginger in the cookies, creating a harmonious balance of flavors.
Hot Apple Cider: A cozy cup of apple cider, spiced with cinnamon and cloves, pairs beautifully with pumpkin and gives a refreshing contrast to the rich cream cheese frosting.
Pumpkin Spice Latte: Double up on the pumpkin goodness with a PSL! The coffee’s slight bitterness cuts through the sweetness of the cookies and frosting.
Vanilla Bean Milkshake: The creaminess and light sweetness of vanilla help balance the warm spices and tangy cream cheese in the cookies.
Earl Grey Tea: The bergamot in Earl Grey offers a fragrant citrusy note that complements the richness of the cookies, making for a sophisticated pairing.

Toppings & Garnishes:

Candied Pecans or Walnuts: Sprinkling some chopped candied nuts over the cream cheese frosting adds crunch and complements the soft texture of the cookies.
Drizzle of Caramel: A light drizzle of salted caramel over the frosting adds a delightful richness and extra indulgence.
Cranberry Sauce or Jam: A dollop of tangy cranberry sauce alongside the cookies offers a tart contrast to the sweet and spiced flavors, especially in the fall or holiday season.

Side Treats:

Cheese Board: A savory cheese board with aged gouda, brie, and dried fruits like figs or apricots would balance the sweetness of the cookies and offer a variety of textures.
Maple Glazed Bacon: For a savory-sweet combo, try pairing the cookies with some crispy maple-glazed bacon. The smoky and sweet flavors complement the spiced pumpkin cookies.

Ice Cream Pairings:

Cinnamon Ice Cream: A scoop of cinnamon ice cream alongside the cookies will enhance the spiced flavors without overpowering the pumpkin.
Vanilla Bean Gelato: Vanilla gelato offers a creamy and neutral pairing that allows the pumpkin and spices in the cookies to shine.
Butter Pecan Ice Cream: The nutty, buttery flavor of butter pecan ice cream pairs beautifully with pumpkin and adds an extra dimension of richness.

Seasonal Fruit:

Sliced Pears or Apples: Thinly sliced, crisp apples or pears bring a refreshing contrast to the spiced richness of the cookies.
Pomegranate Seeds: Their tart juiciness can be sprinkled over the frosting to add bursts of flavor and a pop of color.

Tips and Tricks:

room temperature everything always yields the best results when gluten free baking!
you can use pumpkin pie spice in this recipe – omit the nutmeg, ginger and cloves
to store: place in an airtight container, or in plastic ziplock bags.
these cookies make for the sweetest gift whether for a teacher or friend! Use seasonal baggies with cute ribbon to individually wrap them!
PRO TIP: dip the bottom of a jar or cup into sugar before slightly pressing down the dough – this will keep the dough from sticking!
you can substitute coconut sugar for the brown sugar for a lower glycemic. But I would add a teaspoon of molasses for moisture.

Check out the recipe card below to make these delicious pumpkin cookies that happen to be one of my favorite gluten-free pumpkin recipes!

Soft Gluten Free Pumpkin Cookies Recipe With Frosting

These gluten-free pumpkin cookies are such soft cookies, perfectly moist, and topped with the most decadent and smooth cream cheese buttercream frosting, it's a cookie that is queen during the Fall baking season!

Print Recipe

Prep Time:15

Ingredients

1/2 cup salted butter melted
1/2 cup brown sugar
2/3 cup pumpkin puree
1 egg
1 tsp vanilla
1 1/2 cup gluten free flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp guar gum
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Cream Cheese Frosting

4 ounces cream cheese softened
1 1/2 sticks of butter softened
1 lb powdered sugar
vanilla
1-2 tablespoons heavy cream

Instructions

In a standing mixer, using a paddle attachment, beat the butter and the sugar until smooth.
Add the pumpkin puree, vanilla and egg. Mix to combine.
Add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, and cloves. Mix until just combined.
Cover and chill the dough for an hour.
Preheat the oven to 350 degrees and line twoo cookie sheets with parchment paper.
Using a medium/ 2 tablespoon cookie scoop, dollop the dough onto the parchment. Gently press the dough balls, slightly. Then bake for 13-15 minutes. Let rest on the cookie sheet for 1-2 minutes, then using a spatula, gently move the cookies to a cooling rack to finish cooling.
While the cookies cool completely, it’s time to make the frosting. In the stand mixer, add the butter and cream cheese. Beat with a paddle attachment until smooth and creamy. On low, slowly incorporate the powdered sugar, about 1/2 cup at a time. Once the sugar has been added, add the heavy cream and the vanilla. Set the mixer to medium-high for 5 minutes.
When the cookies are completely cool, using a slanted spatula, spread the frosting onto the cookies. Sprinkle a bit of cinnamon over top and enjoy!

Servings: 18 cookies

Soft Gluten Free Pumpkin Cookies Recipe With Frosting

What You Will Love About This Recipe: