These gluten free pumpkin cookies are packed with all the warm flavors of fall and have a soft, chewy texture that is sure to satisfy your cravings. They're super easy to make and, of course, we're topping them with a delicious cream cheese frosting!
If pumpkin season is your favorite time of year too, be sure to try my Easy Pumpkin Bread, Pumpkin Cheesecake, and Pumpkin Pie with Condensed Milk next.
I think it's safe to say I'm getting my pumpkin fix this season! These extra soft gluten free pumpkin cookies are not to be missed. They may seem small and unassuming, but they pack a punch.
When I say these are soft pumpkin cookies, I mean they are seriously soft. We're not using a ton of pumpkin puree, but just enough to both give these cookies some delicious fall flavor AND keep them nice and soft.
Another great thing about these cookies is, they're flexible! If you are running short on time or find that you don't have any cream cheese on hand, you can totally skip the frosting. I promise they're still delicious all on their own.
If you DO have cream cheese, though, you really should put in the few extra minutes and make the frosting. It's just so easy and so delicious.
These are the pumpkin cookies I make every fall when I want something easy enough for a weeknight but special enough to bring to a Halloween party or Thanksgiving dessert table.
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Why You'll Love This Recipe
- Soft, thick pumpkin cookies with plenty of warm fall flavor.
- Cream cheese frosting is optional, but highly recommended.
- Naturally egg-free thanks to the pumpkin puree.
- Easy to make with simple pantry staples.
- Perfect for Halloween, Thanksgiving, or any fall gathering.
Ingredient Notes & Substitutions
Gluten free flour
My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you're using a different flour, make sure it contains xanthan gum. Different blends absorb moisture differently, so the texture may vary slightly.
Pumpkin pie spice
This delicious spice blend is available in most grocery stores, but you can also DIY it. Here's a great pumpkin pie spice recipe you can use. If you're making your own blend, make sure it's fresh. Pumpkin pie spice loses its flavor over time, and fresh spices make a noticeable difference in these cookies.
Pumpkin puree
Be sure to use 100% canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change both the flavor and texture of the cookies. I recommend blotting the pumpkin puree lightly with paper towels if it seems especially watery, since excess moisture can make pumpkin cookies spread more.
Cream cheese
For the frosting, you want to make sure you're using blocks of full-fat cream cheese, not the spreadable kind that comes in a tub. Let the cream cheese soften at room temperature before making the frosting so it mixes smoothly without lumps.
Why This Recipe Works
- A small amount of pumpkin puree adds moisture and pumpkin flavor without making the cookies cakey or gummy.
- Chilling the dough helps the cookies hold their shape while baking and creates their soft, thick texture.
- Brown sugar adds extra moisture and richness, helping keep these cookies soft for days.
- Cream cheese frosting complements the warm pumpkin pie spice without overpowering the cookies.
Step-by-Step Instructions
STEP ONE: Start by mixing the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt) in a small bowl.
STEP TWO: In a separate bowl, cream the butter with both sugars. I like the addition of the brown sugar in this recipe not only for the flavor, but because it adds to the moisture.
STEP THREE: Once that's nice and smooth, add in the pumpkin and vanilla extract and mix it all up.
STEP FOUR: Add the dry ingredients right into your mixer and stir on low speed until it's all combined and your dough starts to come together. Cover and chill in the refrigerator for at least an hour.
The dough will be softer than a traditional cookie dough because of the pumpkin puree. Don't worry! That's exactly why chilling the dough is so important.
STEP FIVE: When the dough is ready, scoop out onto your prepared baking sheet. I like to flatten them slightly with the palm of my hand. You can really make these as small or large as you'd like. I just use a cookie scoop to keep them more or less even. Bake on 350ยบF for 12 minutes.
The cookies may look slightly underbaked in the center when you take them out of the oven, and that's exactly what you want. They'll continue to set as they cool on the baking sheet, giving them their signature soft texture.
STEP SIX: While the cookies cool, make the frosting. Mix the cream cheese with the butter until smooth and creamy, then gradually add in the sifted powdered sugar. Mix until combined.
Expert Tips
- My top baking tip is always to weigh your flour using a kitchen scale. This is the best way to ensure accuracy and make sure you're not adding too much (or not enough!) flour. We'll need 222 grams of gluten free flour for this recipe.
- Don't skip chilling the dough. Because pumpkin adds moisture, chilling helps prevent the cookies from spreading too much.
- If you're frosting the cookies, wait until they're completely cool or the frosting will become runny.
- Another top tip when it comes to any of my recipes is to use an oven thermometer. All ovens are different! The bake time on these cookies is 12-14 minutes but I'd recommend starting to check around the 12 minute mark. These are meant to be soft, so you don't want to over bake.
- Use a cookie scoop so the cookies bake evenly and finish at the same time.
- Feel free to experiment with the frosting! You can simply spread it on with a spatula or butter knife, or pipe playful designs using a piping bag.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Frequently Asked Questions
You should be able to use your favorite non-dairy butter for dairy free pumpkin cookies! I know some people have had success using coconut oil too but I'm unsure of the measurements. I would skip the frosting, as I'm unsure how you can substitute the cream cheese.
I'm not sure if fresh pumpkin would work, as I've never tried it myself. Fresh pumpkin needs to be roasted, mashed, and strained to achieve the smooth consistency of canned pumpkin puree. Using canned puree is much more convenient and provides consistent results.
Absolutely! As mentioned above, you can feel free to omit the frosting if you'd prefer a lighter, less sweet option. The cookies are delicious on their own or with a simple glaze made from powdered sugar and a bit of milk.
Store leftover pumpkin cookies in an airtight container in the refrigerator for up to one week. Because of the cream cheese frosting, they should be refrigerated rather than left at room temperature. The cookies also freeze well for up to three months. Thaw them overnight in the refrigerator before serving.
Pumpkin naturally adds moisture, so these cookies are meant to be soft and fluffy rather than chewy like classic chocolate chip cookies. If your cookies turned out denser than expected, it's often because too much flour was added. I always recommend weighing the flour for the most accurate results.
Pumpkin cookie dough is naturally softer than many other cookie doughs, which is why chilling it is so important. If your cookies spread too much, the dough may not have been chilled long enough, or your butter may have been too warm before mixing.
Yes. Once the frosting has set, arrange the cookies in a single layer until frozen, then transfer them to a freezer-safe container with parchment paper between the layers. Thaw overnight in the refrigerator before serving.
Did you make my gluten free pumpkin cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Looking for more cozy fall baking?
๐ Recipe
Gluten Free Pumpkin Cookies
Ingredients
- 1 ยฝ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ยฝ teaspoon salt
- ยผ teaspoon baking soda
- ยฝ cup (113g) unsalted butter room temperature
- ยฝ cup (100g) granulated sugar
- ยผ cup (50g) brown sugar packed
- ยฝ cup (122g) pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 4 ounces cream cheese room temperature
- 4 tablespoons (56g) unsalted butter room temperature
- 1 cup (113g) powdered sugar sifted
Instructions
- In a small bowl, whisk the flour, baking powder, pumpkin pie spice, salt, and baking soda together. Set aside.1 ยฝ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1), 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ยฝ teaspoon salt, ยผ teaspoon baking soda
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the pumpkin puree and vanilla and beat until combined.ยฝ cup (113g) unsalted butter, ยฝ cup (100g) granulated sugar, ยผ cup (50g) brown sugar, ยฝ cup (122g) pumpkin puree, 1 teaspoon vanilla extract
- Add the dry ingredients into the wet ingredients and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350ยฐF. Line a baking sheet with parchment paper. Scoop dough out onto lined baking sheet, flattening each slightly into a round disc. Bake for 12-14 minutes. Allow to cool on baking sheet completely before frosting.
- To make the frosting, beat the cream cheese with the butter until smooth. Gradually add in the powdered sugar and mix until combined.4 ounces cream cheese, 4 tablespoons (56g) unsalted butter, 1 cup (113g) powdered sugar
Notes
- Ensure you're using 100% pure pumpkin, not pie filling. Both will come in a can but the filling contains added flavors and ingredients.ย
Emily says
Perfect for the upcoming season! Looking forward to making a batch!
Taleen Benson says
Thanks, Emily!
Amy says
Oh I love soft cookies and so does my daughter as she got her braces on and find it difficult to eat hard cookies. Love that I can freeze them too!
Taleen Benson says
She will love these!
Deanna says
These soft pumpkin cookies are absolutely perfect for fall!
Taleen Benson says
Thanks, Deanna! They really are!
Meesha says
Those seriously look heavenly!! Have to try it out someday ๐
Taleen Benson says
Thank you!
Sue says
Loving these soft cookies. And definitely YES to the cream cheese frosting! ๐
Taleen Benson says
Thanks, Sue!
Alexandra says
These were absolutely delicious, I love soft cookies! We are making as many things with pumpkin as possible at the moment, and I reckon these cookies will be on regular rotation!
Taleen Benson says
I'm so glad! Thank you!
Angela says
Love this cookie
Taleen Benson says
Thanks, Angela!
Amanda Marie Boyle says
Such a great fall recipe!
Taleen Benson says
Thank you!
Mama Maggie's Kitchen says
These cookies look incredibly delicious. Yum!
Taleen Benson says
Thank you!
Chef Dennis says
I wish I had a few of those cookies for breakfast!
Taleen Benson says
These make a great breakfast!
Robin says
I made these with my grandkids today. They absolutely loved them โค๏ธ thank you
Taleen Benson says
I'm so glad, thank you Robin!
Kye says
Can I use oat flour?
Taleen Benson says
I haven't tested it but I don't think that would work, I would recommend a gluten free flour blend that contains xanthan gum.
Shana says
These look great! Can you chill the dough overnight or is it better to only do 1 hour?
Taleen Benson says
I haven't tested it but you should be able to. Please let me know how it goes!
Sebastian says
I made a batch yesterday for a potluck, it was a smash. Everyone loved it. The frosting is my favorite.
Taleen Benson says
Thank you, Sebastian! I'm so glad to hear that.
Jessica Michelle says
These cookies are incredible. I made them for Halloween and used this frosting recipe to decorate them with frosted ghosts and monster designs. My friends and family said they were the best pumpkin cookies they ever had, and have already requested them for Thanksgiving! Tip for others: I added about 1/2 cup extra powdered sugar for a harder frosting, and refrigerated the frosted cookies overnight, which hardened the frosting more like an icing
Taleen Benson says
I'm so happy to hear that, thank you Jessica!
Diane says
These are sooo good. Thank you.
Taleen Benson says
You're very welcome! Thank you for the comment.