Calling all pumpkin lovers, these gluten free pumpkin cookies with cream cheese frosting are for YOU.
They’re full of warm pumpkin spice flavor (I used a homemade pumpkin pie spice but you can use store-bought) and that cream cheese frosting is to-die-for.
I’ve gone full-on pumpkin mode this year. I actually started posting pumpkin recipes in August when I couldn’t wait to share my gluten free pumpkin banana bread recipe. Like, seriously couldn’t wait so August it was! #sorrynotsorry
I’ve also made my pumpkin cake with cream cheese frosting a couple of times — just in different versions. I turned it into a layer cake by baking it in three 8-inch pans for my sister’s birthday in September.
I also scaled it down and made mini cakes with it. That’s right — that big ginormous cake turned into a little tiny layer cake that’s baked in ramekins and frosted to perfection. I’ve been wanting to share that recipe for months now. I literally can’t wait until that one drops!
In the meantime, I am SO happy to be sharing these cookies because they’re almost like the mini cakes, just in bite-sized cookie form!
The cookies definitely have that soft, cake-like texture we all love. They’re like little pumpkin cloud covered in more clouds of cream cheese frosting. BTW, I also included directions for making the cookies and the frosting dairy free. It’s a win-win for everyone.
I also topped these with a few sprinkles — just be sure to use gluten free sprinkles to keep them gluten free.
My husband is usually a chocolate and peanut butter kind of guy and likes to complain when I make too many fruit desserts (technically pumpkin IS a fruit). However, that has not stopped him from snacking on these every night since I’ve made them.
And, to clarify, by complain, I mean a friendly grumble about how he needs more chocolate in his life. Enjoy!
For the Cookies:
- 1/2 cup butter, softened
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose gluten free flour
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
For the Frosting:
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, softened
- 2 1/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice, not from concentrate
- Preheat oven to 350°F and line 2 large cookie pans with parchment paper or silicon baking mats.
- Add the butter (or shortening) to a bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and mix on medium speed until creamed.
- Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
- In a separate bowl, whisk together the flour, xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice. Add 1/2 of the flour mixture to the wet ingredients and mix until mostly combined. Add the remaining flour and mix until just combined.
- Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. Dough should be about 2 inches apart. (The cookies won’t spread much so with my half-sheet pans I can bake 15 cookies per pan.)
- 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. Frost and decorate when the cookies have cooled completely.
- To make the cream cheese frosting, 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.
- Leftover cream cheese frosting can be stored in the refrigerator 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.
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