These soft pumpkin cookies are super easy to make and, of course, we’re topping them with a delicious cream cheese frosting!
Quick poll: have you had a pumpkin spice latte yet this season? I haven’t, but to be honest I’m not really a fan of sweet, sugary drinks. I always take my coffee with a splash of half and half and no sugar. So maybe this is an unpopular opinion… but I’m just not big on the PSL!
That being said… between my easy pumpkin bread, my pumpkin cheesecake, and a few other recipes I mayyy or may not have up my sleeve for later in the month… I think it’s safe to say I’m getting my pumpkin fix this season! These gluten free and eggless pumpkin cookies are not to be missed, though. 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. Just make sure you’re using pumpkin puree, and not pumpkin pie mix — they both come in a can, but the mix will have added spices and flavors, which we don’t want here. Just 100% pure pumpkin, please!
Another great thing about these eggless pumpkin 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.
Why You’ll Love These Soft Pumpkin Cookies…
- It’s such a simple recipe and, although there is some chill time involved, I promise it’s worth it. That’s what keeps these cookies from spreading and helps with that cakey soft texture!
- That cream cheese frosting! Trust me, if you’ve never tried the pumpkin + cream cheese combination, it’s really something.
- This is a naturally eggless pumpkin cookie recipe — pumpkin makes for a great egg substitute in baking! So no need to buy any egg replacer for this one.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: two types of sugar + pumpkin puree + pumpkin pie spice + vanilla extract.
- The fat: unsalted butter.
- The frosting: cream cheese + butter + powdered sugar.
How To Make Soft Pumpkin Cookies From Scratch…
To make these gluten free pumpkin cookies, you’ll start by mixing the dry ingredients in a small bowl. Set that aside while you 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. Once that’s nice and smooth, add in the pumpkin and vanilla extract and mix it all up.
Now, simply add your 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.
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 350ºF for 12 minutes.
While the cookies cool, make your frosting. Mix the cream cheese with the butter until smooth and creamy, then gradually add in your sifted powdered sugar. Mix until combined.
Easy, right? Make sure the cookies are completely cool before attempting to remove from the baking sheet and frosting.
How Long Will Pumpkin Cookies Last?
Store any leftover pumpkin cookies in an airtight container in the refrigerator for up to one week! Baked pumpkin cookies can also be frozen for up to three months, just be sure to thaw them overnight before serving, so that they’re nice and soft again.
Soft Pumpkin Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- ½ 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
- In a small bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together. Set aside.
- 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.
- 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 350°F. 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.
- Ensure you’re using 100% pure pumpkin, not pie filling. Both will come in a can but the filling contains added flavors and ingredients.
Did you make my soft pumpkin cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!