Frosted Pumpkin Spice Cookies ~ Gluten Free
Jump to RecipeThis is an updated version of my post from last year (2019), which was not a GF recipe. Fear not....this IS a Gluten Free recipe for soft, sweet and delicious Frosted Pumpkin Cookies. These wonderful little treats are mildly flavored with a blend of spices that you can adjust to satisfy your personal taste. Please let me know what you think 🙂
Ingredients
The Cookie:
- 3 ½ Cups Gluten Free All-Purpose Flour Blend I used Better Batter brand
- 1 tsp Baking Powder, GF
- 1 tsp Baking Soda
- ½ tsp Table Salt
- 2 ½ tsp Cinnamon increase to 3 tsp if you want a spicier taste
- ½ tsp Nutmeg increase to 3/4 - 1 tsp for a spicier taste
- ¼ tsp Ground Ginger increase to 1/2 tsp for a spicier taste
- 1 Cup Dixie Crystals Extra Fine Granulated Sugar
- 1 Cup Light Brown Sugar packed
- 1 Cup Vegetable Oil I use Canola Oil
- 2 Cups Canned Pumpkin Puree
- 2 Large Eggs lightly beaten
- 1 tsp Vanilla Extract GF
The Frosting:
- 1 Cup Cream Cheese, softened I use Philadelphia Cream Cheese (full fat)
- ½ Cup Salted Butter, Softened
- 3 tsp Vanilla Extract GF
- 4 Cups Powdered Sugar
- 1 tsp Ground Cinnamon
Instructions
Making the Cookies:
- Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
- Gather the ingredients.
- In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
- In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
- Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
- Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
- When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
- Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
- Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
- Bake for 10-12 minutes.
- Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.
Making the Frosting:
- While the cookies are baking and cooling start making the frosting...
- Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
- Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
- Add the Ground Cinnamon and Mix thoroughly.
- You're ready to frost the cookies and enjoy!
Notes
Note: The original recipe that I posted in 2019 was from "Two Sisters Crafting," which I have updated so it is now GF, thanks in large part to "amyin the kitchen.com 🙂 I just love converting and joining recipes to see what the end results will be! Thanks so much for sharing your wonderful recipes!!!