Frosted Pumpkin Spice Cookies ~ Gluten-Free
Jump to RecipeThese cookies are amazing! Soft, sweet and spicy...just my kind of cookie :). Plus, they're so easy to make and they freeze really well! Perfect Autumn treat! A HUGE "thank you" to "Two Sisters Crafting" for sharing this wonderful recipe!!! I did make a few small changes to the recipe in order to make them allergy-friendly and Gluten-Free for my family 🙂
Equipment
- Handheld or Stand Mixer
Ingredients
Pumpkin Spice Cookies
- ½ Cup Butter, salted Softened
- 1 Cup Granulated Sugar
- 1 Cup Canned Pumpkin
- 2 Large Eggs
- 2 Cups GF All-Purpose Flour I used Krusteaz GF All-Purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 ½ teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ginger
Cream Cheese Frosting
- 8 oz. Cream Cheese (1 cup) softened
- ½ Cup Butter, salted softened
- 3 teaspoons Vanilla Extract
- 4 Cups Powdered Sugar
- 1 teaspoon Cinnamon
Instructions
Making the Pumpkin Spice Cookies
- Preheat oven to 350 degrees. Gather the ingredients.
- Line a cookie sheet with parchment paper or use a silicone mat. Set aside.
- Using a Handheld or Stand Mixer, combine the softened butter and sugar. Mix until light and fluffy.
- Add eggs and pumpkin. Mix thoroughly.
- In a separate bowl, combine the flour, baking powder and spices. Mix thoroughly.
- Gradually add the flour mixture to the pumpkin mixture and blend well.
- Using a spoon or a Medium-sized scoop (makes 2" size balls), drop cookie batter onto the prepared cookie sheet.
- Bake for 12-15 minutes (cooking time varies by oven). Cool on pan for 1-2 minutes before transferring to a cooling rack to cool completely before adding the frosting.
Making the Cream Cheese Frosting
- Using a Handheld or Stand mixer, beat the butter, cream cheese and vanilla until well-blended.
- Gradually add the powdered sugar 1 cup at a time, mixing until well-blended and creamy.
- Add the Cinnamon and mix thoroughly.
- Frost the cooled cookies and enjoy!
Notes
These cookies freeze really well - I placed about a dozen in a plastic container and froze them. They thaw out perfectly for midmorning snacks and school lunches!