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Gluten Free Pumpkin Cookies

gluten free pumpkin cookie recipe

5 from 5 reviews

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

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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