Frosted Pumpkin Spice Cookies

Frosted Pumpkin Spice Cookies ~ Gluten-Free

These 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 changes to the recipe to make them Gluten-Free and allergy-friendly for my family 🙂

Pumpkin Spice Cookies

  • 1/2 Cup Butter, salted (Softened )
  • 1 Cup Granulated Sugar
  • 1 Cup Canned Pumpkin
  • 2 Large Eggs
  • 2 Cups All-Purpose Gluten-Free Flour ~ I used Krusteaz GF
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger

Cream Cheese Frosting

  • 8 oz. Cream Cheese ((1 cup) softened)
  • 1/2 Cup Butter, salted (softened)
  • 3 teaspoons Vanilla Extract
  • 4 Cups Powdered Sugar
  • 1 teaspoon Cinnamon

Making the Pumpkin Spice Cookies

  1. Preheat oven to 350 degrees.
    Gather the ingredients.
  2. Line a cookie sheet with parchment paper or use a silicone mat. Set aside.
  3. Using a Handheld or Stand Mixer, combine the softened butter and sugar. Mix until light and fluffy.
  4. Add eggs and pumpkin. Mix thoroughly.
  5. In a separate bowl, combine the flour, baking powder and spices. Mix thoroughly.
  6. Gradually add the flour mixture to the pumpkin mixture and blend well.
  7. Using a spoon or a Medium-sized scoop (makes 2″ size balls), drop cookie batter onto the prepared cookie sheet.
  8. 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

  1. Using a Handheld or Stand mixer, beat the butter, cream cheese and vanilla until well-blended.
  2. Gradually add the powdered sugar 1 cup at a time, mixing until well-blended and creamy.
  3. Add the Cinnamon and mix thoroughly.
  4. Frost the cooled cookies and enjoy!

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!

Desserts, Snacks