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Gluten Free Pumpkin Cookies

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These gluten free pumpkin cookies are the perfect mixture of sweetness, and pumpkin spice. Just like a Crumbl Pumpkin cake cookie, but gluten free! 

Image shows several large gluten free pumpkin cookies on parchment paper. They're frosted with icing, and one cookie in the middle has a bite taken out of it.

Are you ready for fall flavors yet? I know it’s only August, but believe it or not, the pumpkins in our garden have turned orange, and for me, that means one thing – time for pumpkin everything!

This recipe and post is sponsored by Judee’s Ingredients. All opinions are my own, and I could’t be more thrilled to be partnered with a company I love and whose products I use so much! Their sponsorship means a lot to me, and I hope you enjoy this recipe as much I my kids and I have. 

Image shows a cutting board with stacks of gluten free pumpking cookies on it. In the background are the ingredients to make the gluten free cookies.

Don’t get me wrong, I adore all of our summer cooking and desserts, but the warm spiciness of pumpkin has my heart. I think it’s a comfort food thing. 

Why do I love this recipe so much?

This particular recipe is one of my favorites so far, and that’s saying something because it’s really hard-to-beat pumpkin spice French toast. 

The combination of a cakey cookie filled with cinnamon, cloves, nutmeg, and ginger and topped with cream cheese icing is just *chef’s kiss*. And that’s before topping them with chocolate. That might just cross into epic territory. 

Photo shows a cutting board with several pumpkin cookies with icing and bits of cacao nibs on it. In the background is a bag of the rest of the cacao nibs.

I’m a huge fan of simple drop cooking like gluten free pumpkin snickerdoodle, but these are totally and completely worth taking a few extra minutes for. 

Don’t let the two parts of making both cookie and icing fool you, though – these are still very easy cookies to make. All you need is a few ingredients and either a mixer or a strong whisking arm. (you could also buy remade icing, but honestly, it only has half the flavor of homemade cream cheese icing.)

Gluten free cookies have a bit of a reputation for being tricky to make, and with good reason, but I feel like this recipe checks all the boxes for being both easy to make and incredibly good. They don’t fall apart at all, but they’re still soft and moist while being full of excellent flavor. I think this might be one of the recipes I’m most proud of so far. 

Image shows a close up of gluten free pumpkin cookie with icing and cacao bits

Gluten Free Pumpkin Cookies

With that said, I have a few recommendations for you. 

  • Use a neutral-tasting blend of flours. Sometimes if you use just one type of flour, your baked goods can be funny tasting, so I like to use a blend. In this case, I use Judee’s quinoa, teff, and arrowroot powder. I wouldn’t necessarily call teff neutral, but while quinoa is relatively neutral, and I do use it alone with starch fairly often, I think that using a small amount of teff – a different flavor helped bring some balance.
  • This dough is a little sticky. With gluten free flour, you don’t always have the luxury of an easy-to-handle dough and a great final product together. So instead, we sacrifice the easy dough so we can have excellent results. It’s worth the trade. The point is, though, that you need to dip your cup in starch or powdered sugar before you press down your cookies so they don’t stick.
  • Shape your cookies before you bake them. If you press it down into an oblong, it’s going to stay oblong, so use your powdered sugar-coated fingers to make round edges if you need to before baking. You can see in the photos that not all my cookies are round because I didn’t shape all of them well. 5/10 on the presentation, but hey, they taste the same!

So let’s bake. 

Get your ingredients together. 

Image shows the ingredients for gluten free pumpkin cookies- quinoa flour, teff flour, arrowroot powder, cacao nibs, butter, egg, flour, sugar, pumpkin, brown sugar, and more.

Once you’re ready to go, combine your dry ingredients. 

Set them aside, and work on the wet ingredients. 

Beat butter and sugars together until fluffy, then beat in your eggs, vanilla, and pumpkin.

Next, stir in your dry ingredients. 

Lastly, for the cookies, scoop them by the tablespoon onto a parchment-lined pan, and flatten them to about 1/4 inch by dipping a flatten-bottomed cup or measuring cup into powdered sugar or starch to keep it from sticking. Bake for 10 minutes, then let them cool on a wire rack

While the cookies cool, make the icing. 

Simply combine the butter, cream cheese, vanilla, and powdered sugar until smooth.

Then ice your cookies.

Image, taken from above, shows two hands icing gluten free pumpkin cookies

And lastly? Add some cacao nibs. 

Image, taken from above shows gluten free pumpkin cookies topped with cacao nibs on a cooling rack

So good!

Print

Gluten Free Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

These tasty and cake-like gluten free pumpkin cookies are so delicious, you’ll love them!

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes
  • Yield: 1824 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 cup quinoa flour*

  • ⅓ cup ivory teff flour*

  • ⅔ cup arrowroot powder*

  • 1 teaspoon xanthan gum**
  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoon cinnamon 

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ginger

  • ¼ teaspoon salt

  • ½ cup butter

  • ½ cup brown sugar

  • ½ cup white sugar

  • 1 cup pumpkin puree

  • 1 egg

  • 1 teaspoon vanilla extract

For the icing: 

  • 3 oz. cream cheese

  • 3 Tablespoons butter

  • ⅔ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 Tablespoon mini chocolate chips (optional)

Instructions

  1. In a smaller mixing bowl, combine flours, baking powder, cinamon, cloves, ginger, and salt. Set aside

  2. In a larger mixing bowl, cream butter and sugars together until fluffy

  3. Add pumpkin puree, egg, and vanilla, and beat together until all is incorporated

  4. Stir in dry ingredients until combined

  5. Scoop into 1 ½ tablespoon sized balls and place on a baking sheet with a few inches of space between each for air flow

  6. Flatten cookies to about ¼ inch thick discs using a flat-bottomed cup such as a measuring cup dipped in powdered sugar or arrowroot starch

  7. Bake in center of oven for 10-12 minutes, until set

  8. Remove from oven and transfer to wire rack to cool

  9. While cookies are cooling, combine icing ingredients except for chocolate chips, and beat until smooth

Notes

* Or use your favorite flour mix

**Omit if using a flour mix that already contains xanthan or guar gum.

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