Soft Gluten Free Pumpkin Cookies are a classic! They’re perfectly sweet pumpkin-y with an amazing cream cheese frosting. Whip these up today!
Pumpkin cookies are a delightful treat during the fall season. Their warm, comforting aroma fills the kitchen, creating a cozy ambiance. These gluten-free pumpkin cookies are perfect for those who follow a gluten-free diet or simply prefer a healthier alternative.
The rich, earthy flavor of pumpkin shines through in these delectable cookies. With each bite, you experience a delicate balance of sweetness and warmth that lingers on your palate. The texture is soft and moist, offering a pleasant contrast to the slight crispness of the edges.
Even though these cookies are gluten-free, they don’t compromise on taste or quality. Each ingredient is carefully selected to ensure a harmonious blend of flavors. The use of alternative flours and pumpkin puree adds depth to the cookie dough, resulting in a truly scrumptious treat.
These gluten-free pumpkin cookies are enjoyed by pumpkin enthusiasts and non-pumpkin lovers alike. They are the perfect accompaniment to a hot cup of tea or coffee, and they make a delightful addition to any autumn gathering. Whether you savor them alone or share them with loved ones, these cookies are sure to bring joy and happiness to your fall season.
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INGREDIENTS YOU NEED
- 2/3 cup unsalted butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 tbsp pumpkin puree
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin spice
Cream Cheese Frosting:
- 1/4 cup unsalted butter room temperature
- 6 tbsp cream cheese room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp pumpkin spice for dusting
Instructions To Make Gluten Free Pumpkin Cookies
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
- In a large bowl using a stand or hand mixer, cream together your butter, sugar, and brown sugar until fluffy. Then mix in your vanilla extract, pumpkin puree, and egg. Mix until smooth.
- In a medium bowl whisk together your almond flour, coconut flour, baking powder, baking soda, and pumpkin spice until combined.
- Slowly add your flour mix into your pumpkin puree mix, stir until combined. You should have a soft cookie dough.
- Using a large cookie dough scoop, place your cookie dough ball onto your prepared baking sheet leaving at least 3 inches in between.
- Bake for 15-18 minutes and allow to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Frosting:
- Once your cookies have completely cooled, make your frosting by whisking all of your frosting ingredients together until smooth.
- Spread evenly onto the tops of each cookie and sprinkle with pumpkin spice, enjoy!
Gluten Free Pumpkin Cookies
Ingredients
- 2/3 cup unsalted butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 tbsp pumpkin puree
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin spice
Cream Cheese Frosting:
- 1/4 cup unsalted butter room temperature
- 6 tbsp cream cheese room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp pumpkin spice for dusting
Instructions
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
- In a large bowl using a stand or hand mixer, cream together your butter, sugar, and brown sugar until fluffy. Then mix in your vanilla extract, pumpkin puree, and egg. Mix until smooth.
- In a medium bowl whisk together your almond flour, coconut flour, baking powder, baking soda, and pumpkin spice until combined.
- Slowly add your flour mix into your pumpkin puree mix, stir until combined. You should have a soft cookie dough.
- Using a large cookie dough scoop, place your cookie dough ball onto your prepared baking sheet leaving at least 3 inches in between.
- Bake for 15-18 minutes and allow to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Frosting:
- Once your cookies have completely cooled, make your frosting by whisking all of your frosting ingredients together until smooth.
- Spread evenly onto the tops of each cookie and sprinkle with pumpkin spice, enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Pumpkin Cookies
Yes, if you are going to freeze your cookie dough I recommend using a cookie scoop to get dough balls and freeze them like that to easily bake your cookies later.
Unfrosted pumpkin cookies can last up to seven days when stored at room temperature in an airtight container, or they can be frozen for up to six months. Frosted cookies should be kept in the refrigerator and enjoyed within three days, or they can be frozen for up to six months as well.
More Recipes You Might Enjoy:
- Keto Pumpkin Mousse
- Keto Sugar Free Pumpkin Rolls
- Keto Gluten Free Pumpkin Cheesecake Bars
- Sugar Free Caramel Apple Trifle
- Sugar Free Gluten Free Low Carb Apple Crisp
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Easy Keto Gluten Free Pumpkin Pie
- Healthy Baked Gluten Free Sugar Free Apple Cider Donuts
- Sugar Free Keto Pumpkin Spice
- Winter Recipes
- Fall Recipes
These cookies got a thumbs up from my entire family!
I am so happy to hear that!
This is a delicious recipe, just made them. tastes great!
Thank you so much!