Frosted Pumpkin Spice Cookies ~ Gluten Free

Frosted Pumpkin Spice Cookies ~ Gluten Free

This 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 🙂

The Cookie:

  • 3 1/2 Cups Gluten Free All-Purpose Flour Blend (I used Better Batter brand)
  • 1 tsp Baking Powder, GF
  • 1 tsp Baking Soda
  • 1/2 tsp Table Salt
  • 2 1/2 tsp Cinnamon (increase to 3 tsp if you want a spicier taste)
  • 1/2 tsp Nutmeg (increase to 3/4 – 1 tsp for a spicier taste)
  • 1/4 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))
  • 1/2 Cup Salted Butter, Softened
  • 3 tsp Vanilla Extract (GF)
  • 4 Cups Powdered Sugar
  • 1 tsp Ground Cinnamon

Making the Cookies:

  1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
  2. Gather the ingredients.
  3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
  4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
  5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
  6. 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.
  7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
  8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
  9. 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).
  10. Bake for 10-12 minutes.
  11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

  1. While the cookies are baking and cooling start making the frosting…
  2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
  3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
  4. Add the Ground Cinnamon and Mix thoroughly.
  5. You’re ready to frost the cookies and enjoy!

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!!!

Desserts, Snacks
American



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