Pumpkin Cookies Without Gluten: Soft, Spiced Fall Treats

Gluten Free Pumpkin Cookies are light, fluffy, and practically melt in your mouth. Made simply with gluten-free flour, sugar, warm spices, and canned pumpkin, these cookies come together quickly and are perfect for fall.

Each cookie is finished with a creamy, tangy cream cheese frosting that pairs beautifully with the pumpkin spice flavor.

Whether you choose gluten-free baking for health reasons or preference, these pumpkin cookies deliver a soft, pillowy texture and comforting autumn flavor.

How to make gluten-free pumpkin cookies

Step 1 – Mix wet ingredients.

In a large bowl, beat together the light brown sugar, granulated sugar, oil, pumpkin puree, eggs, and vanilla until smooth and well combined.

Step 2 – Mix dry ingredients.

In a separate bowl, whisk the gluten-free all-purpose flour blend with baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed.

Step 3 – Combine the wet and dry ingredients.

Fold the dry ingredients into the wet mixture until a thick cookie dough forms. The batter will be dense and not pourable—that’s expected.

Step 4 – Bake the cookies.

Use a small cookie scoop to portion about 1 tablespoon of dough per cookie and place the mounds on a parchment-lined baking sheet, leaving space between each cookie.

Optional: lightly wet your fingers or the back of a spoon and smooth the tops so the cookies bake into neat disks. The water prevents sticking and helps shape the dough.

Bake in a preheated oven at 350°F (176°C) for 11–13 minutes. Transfer baked cookies to a wire rack to cool completely before frosting.

Step 5 – Make the frosting.

Beat softened cream cheese with powdered sugar and Greek yogurt until smooth and creamy. Adjust the yogurt or powdered sugar to reach your preferred consistency—less yogurt for a thicker frosting.

Step 6 – Frost the cookies.

Spread the frosting onto cooled cookies with a spatula or butter knife. For a finishing touch, sprinkle a little sanding sugar or a pinch of cinnamon or pumpkin pie spice over the frosting.

Tips for making the best gluten-free pumpkin cookies

• Use a reliable all-purpose gluten-free flour blend for best texture. Popular options include Pillsbury, Bob’s Red Mill, and Krusteaz. If you bake frequently, consider making your own blend to save money.
• Use canned pumpkin puree—not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will change the cookie’s flavor and sweetness.
• The batter will not spread much during baking. If you want smooth, uniform tops, shape the dough before baking with a spoon or moistened fingers so the cookies keep a tidy appearance.
• Sprinkle sanding sugar or white sugar on top and dust lightly with cinnamon or pumpkin pie spice for extra sparkle and flavor.
• If you prefer a frosting without yogurt, try this variation shared by a reader: 8 oz softened cream cheese, 6 tablespoons softened butter, 1–2 teaspoons vanilla, and 2½–3 cups powdered sugar. Adjust powdered sugar for desired sweetness and thickness.

More gluten-free dessert recipes

• Gluten-free banana pudding
• Gluten-free strawberry icebox cake
• Gluten-free Nilla wafers
• Flourless chocolate cake

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