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These Gluten Free Pumpkin Cookies are melt in your mouth soft and topped with a delicious cream cheese frosting. They’re made with simple ingredients and even the gluten eaters in your life will love them!

Soft pumpkin cookies are the perfect fall recipe. They are lightly seasoned with cinnamon and pumpkin pie spice and smell delicious while baking. This recipe was tested with Bob’s Red Mill 1:1 gluten free flour blend and that’s the only flour I recommend.

Need more gluten free pumpkin recipes? Try my Pumpkin Cream Cheese Dip!

Gluten Free Pumpkin Cookies – Ingredients

Butter
Sugar
Eggs
Bob’s Red Mill Gluten Free 1:1 flour
Canned pumpkin puree
Baking soda
Baking Powder
Pumpkin pie spice
Cinnamon
Vanilla extract
Sea salt

Gluten Free Pumpkin Cookies – How To Make

First, to make this pumpkin cookies recipe, add the butter and sugar to a stand mixer bowl and beat until light and fluffy. About 2 minutes. You can also use a hand mixer if you’d prefer. Just be sure to use a large mixing bowl as this recipe makes a lot of dough.

Next, add in the egg and vanilla and mix until well combined.

Fianlly, add in the pumpkin puree, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.

Mix until a dough is formed.

Next, using a 1.5 tablespoon cookie scoop, scoop the dough onto a lined baking sheet. I love using this parchment paper because it’s unbleached. Bake the cookies for about 12-14 minutes.

When they’re done, let the gluten-free pumpkin cookies cool to room temperature before frosting.

How To Make The Frosting

Making the frosting couldn’t be easier. Combine the cream cheese and softened butter into a stand mixer and beat until combined and smooth.

Next, add in the powdered sugar, salt, and vanilla extract. Mix once more until the frosting is light and fluffy.

Gluten Free Pumpkin Cookies – Recipe Tips

1) I don’t recommend making any substitutions in this recipe. Coconut oil won’t work in place of the butter, and light brown sugar in place of the white sugar will change the flavor.

2) To make gluten free pumpkin chocolate chip cookies, just leave off the cream cheese frosting, and mix in 1 cup of chocolate chips to the batter before scooping onto the sheet pan.

3) When making the frosting, make sure your cream cheese and butter or softened to room temperature, but not overly soft.

4) I only recommend baking with Libby’s pumpkin puree, because it has significantly less moisture than other brands – which will produce a better cookie.

Who says gluten free desserts aren’t delicious?! Enjoy!

Follow me on Instagram and use #simplyjillicious if you make these gluten free pumpkin cookies! I’d love to see them!

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More gluten free cookies:

Almond Flour Shortbread
Chewy Gluten Free Oatmeal Cookies
Gluten Free Sugar Cookies
Almond Flour Snickerdoodles

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