Gluten Free Pumpkin Cookies (2024)

Gluten Free Pumpkin Cookiesare so light and fluffy, they practically melt in your mouth! So easy to make using gluten-free flour, sugar, spice, and canned pumpkin!

These delicious cookies are topped with a simple cream cheese frosting that everyone will love!

Whether you bake gluten-free due to allergies or preference, you'll love these delicious pumpkin cookies.

So soft and pillowy, they are the perfect gluten-free dessert for fall!

How to make gluten-free pumpkin cookies

Step 1 - Mix wet ingredients.

In a large mixing bowl, beat sugars, oil, pumpkin, eggs, and vanilla until well combined.

Step 2 - Mix dry ingredients.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Step 3 - Combine the wet and dry ingredients.

Mix the wet and dry ingredients together until it forms the cookie dough. The batter will be very thick.

Step 4 - Bake the cookies.

Use a cookie scoop to create 1 tablespoon-sized dough balls. Place them on a parchment paper-lined baking sheet.

Wet your fingers lightly with water and smooth the tops to create a disk shape. (optional)

Bake at 350°F (176°C) for 11-13 minutes. Transfer to a wire rack to cool before frosting.

Step 5 - Make the frosting.

Beat the cream cheese, Greek yogurt, and powdered sugar until smooth and creamy.

Step 6 - Frost the cookies.

Use a spatula or butter knife to spread frosting onto each cookie. Sprinkle with sugar and cinnamon if desired.

Tips for making the best gluten-free pumpkin cookies

• Use a pre-made all-purpose gluten-free flour blend. Brands that I've tried and love are Pillsbury, Bob's Red Mill, and Krusteaz. If you bake often, save money by making your own blend with this recipe All-Purpose Gluten-Free Flour Mix.
• Use canned pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling has spices and sugar already added to it and will make these cookies super sweet!
• The batter will not spread or puff when baking. If presentation matters and you'd like the cookies to be smooth on top, use the back of a spoon or fingers that have been dipped in a little water to shape them. The water will help keep the spoon or your fingers from sticking to the batter!
• Sprinkle a little sanding sugar or white sugar on top with a pinch of cinnamon or pumpkin pie spice to make them even more yummy!
• One of my readers, Melissa, doesn't like yogurt-flavored frosting so she shared this combination of ingredients to make a frosting without yogurt:8 oz cream cheese (softened), 6 tablespoon butter (softened) 1-2 teaspoon vanilla, and 2.5 -3 cups powdered sugar. Thanks Melissa!

More gluten-free dessert recipes

• gluten-free banana pudding
• gluten-free strawberry icebox cake
• gluten-free nilla wafers
• flourless chocolate cake

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