Gluten Free Pumpkin Cookies
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!
Servings 36 cookies
Calories 100kcal
Ingredients
For The Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup Libby's pumpkin puree not pumpkin pie filling
- 2 cups Bob's Red Mill gluten free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
For The Cream Cheese Frosting
- 4 oz cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 1/2 cups powdered sugar for super smooth frosting make sure to sift it!
- 1 teaspoon pure vanilla extract
- pinch of sea salt
Instructions
For The Cookies
- Preheat the oven the 350℉ and line a baking sheet with parchment paper. Set aside.
- Add the butter and sugar into a stand mixer bowl and beat until light and fluffy. About 2 minutes. This recipe will also work using a hand mixer if that's your preference.
- Add in the egg and vanilla and mix to combine.
- Add the pumpkin puree, cinnamon, pumpkin pie spice, baking soda, baking powder and salt and mix until just combined.
- Add in the flour and mix until a dough is formed.
- Scoop the dough onto the lined baking sheet using a 1.5 tablespoon cookie scoop.
- Bake the cookies for 12-14 minutes.
- Let the cookies come to room temperature before frosting.
For The Frosting
- In a stand mixer, combine the butter and cream cheese and mix until smooth.
- Add in powdered sugar, vanilla, and salt until light and fluffy.
- Spread onto the cookies once cooled.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 13g | Protein: 0.7g | Fat: 5g | Cholesterol: 18mg | Sodium: 104mg | Fiber: 0.4g | Sugar: 5.8g