Gluten Free Pumpkin Cookies are light, tender, and pillowy — they practically melt in your mouth. Made with gluten-free all-purpose flour, sugar, warm pumpkin spice, and canned pumpkin puree, these cookies are an easy fall treat that works for anyone avoiding gluten or just craving a cozy seasonal dessert.
Each cookie is finished with a simple, creamy frosting that complements the pumpkin flavor without overpowering it. Soft in the center and slightly cakey in texture, these cookies travel well and are a crowd-pleaser at school events, potlucks, or an afternoon coffee break.
Whether you follow a gluten-free diet for health reasons or by choice, these gluten-free pumpkin cookies deliver on flavor and texture. They’re forgiving to make and easy to adapt with mix-ins or a different frosting if desired.
How to make gluten-free pumpkin cookies
Step 1 – Mix wet ingredients
In a large mixing bowl, beat the brown sugar, granulated sugar, oil, pumpkin puree, eggs, and vanilla until the mixture is smooth and well combined. The mixture should be evenly colored and slightly glossy.
Step 2 – Mix dry ingredients
In a separate bowl, whisk together the gluten-free flour mix, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed. Breaking up any lumps will help produce a consistent dough.
Step 3 – Combine the wet and dry ingredients
Fold the dry ingredients into the wet ingredients until a thick cookie dough forms. The batter will be thicker than a typical drop cookie batter, closer to a soft dough that holds its shape.
Step 4 – Bake the cookies
Use a small cookie scoop or spoon to portion 1 tablespoon-sized mounds of dough onto a baking sheet lined with parchment paper. If you prefer smooth tops, lightly wet your fingers and gently press the dough into a small disk; the water helps prevent sticking. Bake in a 350°F (176°C) oven for 11–13 minutes, then transfer the cookies to a wire rack to cool completely before frosting.
Step 5 – Make the frosting
Beat the cream cheese with powdered sugar and Greek yogurt until smooth and creamy. Adjust the thickness by adding more powdered sugar for a firmer frosting or a little more yogurt for a thinner spread. For a dairy-free option, substitute with a dairy-free cream cheese and yogurt alternative.
Step 6 – Frost the cookies
Spread the frosting onto each cooled cookie using a small spatula or butter knife. Finish with a sprinkle of sanding sugar, a dash of cinnamon, or a light dusting of pumpkin pie spice for extra sparkle and flavor.
Tips for making the best gluten-free pumpkin cookies
- Use a reliable all-purpose gluten-free flour blend for best results. If you bake frequently, a homemade all-purpose blend can save money and be tailored to your preferences.
- Always use canned pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices, which will alter sweetness and flavor balance.
- The batter will not spread or puff much during baking. Shape the cookies before baking if you want smooth, even tops — dip your fingers in water to prevent sticking while smoothing.
- Add a sprinkle of sanding sugar or white sugar and a pinch of cinnamon or pumpkin pie spice on top before baking for a subtle crunch and extra aroma.
- If you prefer a frosting without yogurt, try a thicker cream cheese frosting made with softened cream cheese, softened butter, vanilla, and powdered sugar to reach your desired consistency.
Recipe
Gluten-Free Pumpkin Cookies
Amy Duska
Soft, pillowy pumpkin cookies with a creamy frosting — a simple gluten-free dessert for fall and holiday baking.
Prep Time: 10 mins
Cook Time: 12 mins
Servings: 5 dozen
Calories: 100 kcal (per cookie, approximate)
Ingredients
Wet Ingredients
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup oil
- 1 can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 ½ cups gluten-free flour mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons pumpkin pie spice
Frosting Ingredients
- 4 oz. cream cheese, room temperature
- ½ cup powdered sugar
- ¼ cup Greek yogurt
Instructions
- Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the brown sugar, granulated sugar, oil, pumpkin puree, eggs, and vanilla until smooth.
- In another bowl, whisk together the gluten-free flour mix, baking powder, baking soda, salt, and pumpkin pie spice.
- Stir the dry ingredients into the wet mixture until fully incorporated and a thick dough forms.
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheet. Flatten the tops slightly with a wet finger or the back of a spoon if desired.
- Bake for 11–13 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- For the frosting, beat the cream cheese, powdered sugar, and Greek yogurt until smooth. Adjust texture with more powdered sugar for a thicker frosting or more yogurt for a thinner spread. Frost cooled cookies and serve.
Notes
- For a chocolate version, stir in about 2 cups of chocolate chips into the dough before scooping.
- Store frosted cookies covered in the refrigerator for up to 4 days. Unfrosted cookies can be frozen for up to 3 months; thaw and then frost before serving.
Keyword: gluten free pumpkin cookies
More gluten-free dessert ideas
- Gluten-free banana pudding (variation: use gluten-free cookies)
- Gluten-free strawberry icebox cake
- Gluten-free vanilla wafer cookies
- Flourless chocolate cake