Irresistible Gluten-Free Pumpkin Cookies with Maple Cream Cheese Frosting: A Fall Favorite!

Embrace the flavors of autumn with these truly delightful Gluten Free Pumpkin Cookies. Each bite offers a melt-in-your-mouth experience, perfectly complemented by a rich and tangy maple cream cheese frosting. Prepare to be amazed as these soft, tender cookies deliver all the comforting taste of a mini pumpkin pie, making them an instant seasonal classic!

The Ultimate Fall Dessert: Why You’ll Love These Cookies

There’s something truly magical about the aroma of pumpkin pie spice filling your kitchen, especially during the crisp autumn months. These gluten-free pumpkin cookies capture that very essence, transforming it into a convenient and utterly delicious hand-held treat. They are not just cookies; they are an experience – a little bite of fall perfection that brings warmth and comfort with every mouthful.

A Mini Pumpkin Pie Experience in Every Bite

What sets these cookies apart is their incredible ability to mimic the beloved texture and flavor of traditional pumpkin pie. Forget dry, crumbly cookies; ours are wonderfully soft and moist, with a delicate, almost cake-like consistency that melts in your mouth. The secret lies in a balanced blend of real pumpkin puree and a thoughtful selection of gluten-free ingredients, ensuring that authentic pumpkin flavor shines through, making them taste exactly like mini individual pumpkin pies.

Gluten-Free Goodness with Coconut Flour

For those seeking a gluten-free option without compromising on taste or texture, this recipe is a game-changer. Our cookie base uses coconut flour, a fantastic gluten-free alternative known for its high fiber content and unique ability to absorb moisture, contributing to the cookies’ soft, delicate structure. It’s a wholesome choice that also adds a subtle richness, perfectly enhancing the pumpkin and spice flavors. This means everyone can enjoy these seasonal delights, regardless of dietary preferences.

The Perfect Pairing: Maple Cream Cheese Frosting

No pumpkin cookie is complete without a decadent frosting, and ours is truly special. We’ve crafted a creamy, luscious maple cream cheese frosting that adds another layer of flavor and luxurious texture. The tang of cream cheese beautifully balances the sweetness of the cookies, while pure maple syrup infuses a natural, autumnal sweetness that’s simply irresistible. A hint of Greek yogurt lightens the frosting slightly, making it wonderfully smooth and easy to swirl generously on top of each cookie.

Diving into the Ingredients: What Makes Them Special

Understanding the role of each ingredient is key to baking success. Here’s a closer look at what goes into making these extraordinary gluten-free pumpkin cookies and their delectable frosting.

For the Gluten-Free Pumpkin Cookies

• Canned Pumpkin: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. This allows you to control the flavor profile precisely.
• Pure Maple Syrup: Our natural sweetener of choice, maple syrup, complements pumpkin beautifully, adding a depth of flavor that refined sugars can’t match.
• Vanilla Extract: A staple in baking, vanilla enhances all the other flavors, bringing a warm, inviting aroma.
• Baking Powder: Provides a gentle lift, contributing to the cookies’ soft and tender texture.
• Coconut Flour: This is our star gluten-free flour. It’s highly absorbent, so a little goes a long way. It gives the cookies a unique, delicate structure.
• Sea Salt: A pinch of salt balances the sweetness and brings out the vibrant flavors of the pumpkin and spices.
• Pumpkin Pie Spice: The quintessential fall spice blend! It typically includes cinnamon, nutmeg, ginger, and cloves, delivering that iconic autumnal taste.
• Eggs: Act as a binder, holding the cookies together and adding moisture, especially important when working with absorbent coconut flour.

For the Velvety Maple Cream Cheese Frosting

• Plain Nonfat Greek Yogurt: Adds a delightful tang and helps create a lighter, smoother frosting texture without extra fat.
• Reduced Fat Cream Cheese: Softened cream cheese is crucial for a lump-free, creamy frosting. Its slightly sour note perfectly cuts through the sweetness.
• Powdered Sugar: Essential for a smooth, silky frosting texture. It dissolves easily, leaving no grainy residue.
• Vanilla Extract: Again, for enhanced flavor and aroma, making the frosting even more enticing.
• Pure Maple Syrup: Infuses the frosting with a lovely, natural maple flavor that pairs exceptionally well with pumpkin.

Step-by-Step Guide to Baking Perfection

Creating these gluten-free pumpkin cookies is a straightforward process, but paying attention to each step will ensure perfect results. Follow these instructions carefully for the best melt-in-your-mouth experience.

Crafting Your Pumpkin Cookie Base

Step 1: Prepare Your Dry Ingredients. In a medium mixing bowl, combine the coconut flour, salt, pumpkin pie spice, and baking powder. Whisk them together thoroughly. This ensures that the leavening agent and spices are evenly distributed throughout the dough, setting the stage for perfectly flavored and textured cookies. Set this bowl aside.

Step 2: Mix the Wet Ingredients. In a separate, larger mixing bowl, add the canned pumpkin puree, pure maple syrup, vanilla extract, and eggs. Use a whisk to mix these ingredients very well until they are fully incorporated and smooth. This creates a homogeneous wet base for your cookie dough.

Step 3: Combine Wet and Dry. Gradually add the dry ingredient mixture to the wet ingredient mixture. Whisk gently until just combined. Coconut flour absorbs liquid quickly, so avoid overmixing. The dough will be softer and more delicate than traditional cookie dough; this is normal and contributes to its unique, pie-like texture.

Step 4: Form and Bake the Cookies. Using a spoon or a small cookie scoop, form the pumpkin cookies. Because this dough doesn’t spread much, the shape you form before baking is largely the shape they will retain. Place them on a nonstick baking sheet, leaving a little space between each. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the bottoms are lightly browned and the edges appear set. The centers will still be very soft, which is exactly what we want for that delicate, pumpkin pie texture. Do not overbake!

Step 5: Cool Gently. Once baked, the cookies will be quite delicate while hot. Let them rest on the baking sheet for a few minutes to firm up slightly before gently transferring them to a wire cooling rack using a wide spatula. Allow them to cool completely before frosting. This is crucial as frosting warm cookies will result in a melty, messy outcome.

Whipping Up the Dreamy Maple Cream Cheese Frosting

While your pumpkin cookies are cooling, it’s the perfect time to prepare the star topping: the maple cream cheese Greek yogurt frosting.

Step 6: Start with Cream Cheese and Sugar. In a clean mixing bowl, combine the softened reduced-fat cream cheese and powdered sugar. Using an electric mixer (or a strong whisk), beat these two ingredients together until they are smooth and well combined. It’s important to do this step first to break down the cream cheese and ensure a lump-free base. If you add all ingredients at once, the frosting may not achieve the desired silky consistency.

Step 7: Add Wet Frosting Ingredients. Next, add the plain nonfat Greek yogurt, pure maple syrup, and vanilla extract to the cream cheese mixture. Continue to beat with the electric mixer on medium speed until the frosting is silky smooth and light. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.

Step 8: Frost and Chill. Once the cookies have completely cooled, generously dollop the homemade frosting onto the top of each cookie. Use the back of a spoon to swirl the frosting around, creating an appealing, rustic look. For the best flavor and texture – much like pumpkin pie – these cookies should be served chilled. Transfer the frosted cookies to the fridge and chill for at least one hour before serving. This allows the frosting to set and the flavors to meld beautifully.

Expert Tips for Flawless Gluten-Free Pumpkin Cookies

Achieving bakery-quality gluten-free pumpkin cookies is easy when you keep a few key tips in mind:

• Use Room Temperature Ingredients: For both the cookies and the frosting, ensure your eggs and cream cheese are at room temperature. This helps them incorporate smoothly into the batter and frosting, preventing lumps and ensuring an even texture.
• Measure Coconut Flour Accurately: Coconut flour is incredibly absorbent. Always spoon it into your measuring cup and level it off; never scoop directly from the bag, as this can lead to too much flour and dry cookies.
• Don’t Overmix the Dough: Overmixing can develop any existing gluten strands (even in gluten-free flours if combined with other flours, though less of a concern with pure coconut flour) or create a tough cookie. Mix until just combined for a tender result.
• Handle with Care: These cookies are delicate, especially when warm. Use a wide, thin spatula to transfer them from the baking sheet to the cooling rack to prevent breakage.
• Chill for Best Flavor: Just like a perfect slice of pumpkin pie, these cookies truly shine when served chilled. The cold enhances the texture and allows the maple cream cheese frosting to fully set, creating a more cohesive and enjoyable dessert experience.
• Pure Pumpkin is Key: Double-check your canned pumpkin label to ensure it’s 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added sweeteners and spices that would throw off the recipe’s balance.

Variations to Spice Up Your Batch

While this recipe is perfect as is, you can always customize it to your liking. Here are a few ideas to get creative:

• Add Mix-ins: Stir in 1/2 cup of mini chocolate chips, chopped walnuts, or pecans into the cookie dough for added texture and flavor.
• Boost the Spice: If you love a bolder spice profile, consider adding an extra 1/4 teaspoon of cinnamon or a tiny pinch of ground cloves or ginger to the cookie dough.
• Zesty Frosting: Add 1/2 teaspoon of orange zest to the cream cheese frosting for a bright, citrusy note that beautifully complements pumpkin.
• Nut Butter Swirl: For an extra layer of flavor, drizzle a little melted almond or cashew butter over the frosting before chilling.

Storage and Make-Ahead Instructions

Proper storage ensures your delicious gluten-free pumpkin cookies remain fresh and enjoyable:

• Storing Unfrosted Cookies: If you plan to frost them later, store unfrosted, cooled cookies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.
• Storing Frosted Cookies: Due to the cream cheese frosting, frosted cookies must be stored in an airtight container in the refrigerator. They will keep well for up to 5 days. We recommend placing parchment paper between layers if stacking to prevent sticking.
• Freezing Options:
  • Unfrosted: Cooled, unfrosted cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before frosting.
  • Frosted: While possible, freezing frosted cookies can sometimes alter the frosting’s texture slightly upon thawing. If freezing frosted, place them in a single layer on a tray until the frosting is solid, then carefully transfer to a freezer-safe container, separating layers with parchment. Thaw slowly in the refrigerator.

These cookies are not just a treat; they’re a celebration of fall. Serve them chilled for an authentic pumpkin pie experience that will impress everyone. Perfect for holiday gatherings, a cozy evening by the fire, or simply when you’re craving a taste of the season. Give this recipe a try this fall for a truly unforgettable gluten-free pumpkin dessert!

5 from 8 votes

Gluten Free Pumpkin Cookies

By: Joy Shull

These gluten free pumpkin pie cookies with cream cheese greek yogurt frosting are the perfect mini fall dessert. Each cookie tastes like a mini pumpkin pie!

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Servings: 15

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Ingredients 

For the gluten free pumpkin cookies

• ▢ 3/4 cup canned pumpkin
• ▢ 1/2 cup pure maple syrup
• ▢ 1 tablespoon vanilla extract
• ▢ 3/4 teaspoon baking powder
• ▢ 1/2 cup coconut flour
• ▢ 1/8 teaspoon sea salt
• ▢ 1/4 teaspoon pumpkin pie spice
• ▢ 2 eggs

For the Cream Cheese Frosting

• ▢ 1/4 cup plain nonfat greek yogurt
• ▢ 4 oz reduced fat cream cheese, softened
• ▢ 1/4 cup powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/4 cup pure maple syrup

Instructions 

• Add the coconut flour, salt, pumpkin pie spice, and baking powder to a mixing bowl and whisk to combine. set aside
• Add the pumpkin, maple syrup, vanilla extract, and eggs to a separate mixing bowl
• Whisk well to combine
• Add the dry ingredients to the wet, whisking until thoroughly mixed
• Form the cookies and place them on a baking sheet (they will not rise, so the shape that you form will stay that way for the most part)
• Bake the pumpkin cookies at 350 degrees for 10-12 minutes, or until the bottoms are lightly brownied. The cookie will stay soft.
• Gently transfer cookies to a cooling rack using a spatula (they will be delicate while hot)
• While the cookies are cooling, make the frosting
• Add the cream cheese and powdered sugar to a mixing bowl and beat until combined (be sure to do this step first and not mix all of the ingredients at once)
• Add the greek yogurt, maple syrup, and vanilla extract
• Use an electric mixer to beat until silky smooth
• Once the cookies have cooled, add a generous dollop of frosting to the top, using a spoon to swirl the tops
• Chill the pumpkin cookies in the fridge for at least 1 hour before serving

Video

Notes

When making the frosting, be sure to just beat the softened cream cheese and powdered sugar together first before adding the other ingredients. The frosting will not combine properly if you attempt to mix it all at once

Nutrition

Calories: 101kcal, Carbohydrates: 17g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 26mg, Sodium: 88mg, Potassium: 95mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1980IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 0.4mg

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