Gluten Free Pumpkin Cream Cheese Cookies
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Try these gluten-free Pumpkin Cream Cheese Frosted Cookies! Made with almond flour, oats, pumpkin puree, cinnamon, and pumpkin pie spice, they’re sweetened with coconut sugar and topped with a rich cream cheese frosting made with maple syrup. The perfect fall treat with simple ingredients!
If you’re looking for a cozy fall treat, these Pumpkin Cream Cheese Frosted Cookies are the perfect recipe to try. With a soft, spiced pumpkin base made from almond flour, blended oats, and warm spices like cinnamon and pumpkin pie spice, they’re topped with a smooth cream cheese frosting sweetened with maple syrup. This recipe brings together simple ingredients for a snack that’s full of flavor, and I’ve refined it over time to ensure the easiest method with the best results. These cookies are my go-to for a seasonal, gluten-free treat that you’ll want to make on repeat.
Why You’ll Love This Frosted Pumpkin Cookie Recipe
- Perfect fall treat: These gluten-free pumpkin cookies are full of warm autumn spices like cinnamon and pumpkin pie spice.
- Smooth and creamy frosting: The cream cheese frosting adds a rich, tangy contrast to the soft pumpkin cookies.
- Wholesome ingredients: Made with almond flour, oats, and naturally sweetened with coconut sugar and maple syrup.
- Great texture: The cookies are soft with a lovely crunch from the optional toasted pumpkin seeds.
Ingredient & Substitutions
- Egg: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a substitute for a vegan option.
- Pumpkin Puree: Butternut squash puree or sweet potato puree works well in place of pumpkin.
- Coconut Sugar: Swap with maple syrup or honey for a slightly different sweetness.
- Coconut Oil: Use melted butter or olive oil if preferred.
- Almond Flour: Substitute with a blend of gluten-free flour if needed.
- Rolled Oats: Gluten-free quick oats can be used but keep in mind they may change the texture slightly.
- Cream Cheese: For a dairy-free option, use a vegan cream cheese.
How to Make My Pumpkin Cream Cheese Frosted Cookies
Step 1: Make the Cookie Dough
Preheat oven to 350 degrees. Combine wet ingredients in a bowl and mix well. Combine dry ingredients in a separate bowl. Mix well and then add to bowl of wet ingredients.
Gently stir until combined
Step 2: Form the Cookies
Using a small cookie scoop, form into balls and place on cookie sheet.
Step 3: Bake the Cookies
Bake at 350 degrees for 13 minutes.
Remove from oven and gently flatten each cookie with flat spatula while they are warm.
Step 4: Frost the Cookies
Combine all ingredients for the cream cheese frosting and mix well.
Allow cookies to cool completely and spread cream cheese frosting on top.
Optional: Garnish with toasted pumpkin seeds and a light dusting of cinnamon.
Expert Recipe Tips
- Let the cookies cool completely: Make sure the cookies cool before adding the frosting to prevent melting.
- Blending oats: Measure the oats before blending them into flour for accurate texture and consistency.
- Pumpkin seeds: Lightly toast the seeds before garnishing for a delicious crunch.
Delicious Serving Suggestions
- As a holiday dessert: Serve them as a crowd-pleaser for Thanksgiving or fall gatherings.
- With warm apple cider: Enjoy with a mug of warm apple cider for the ultimate autumn treat.
- Add some crunch: Top with toasted nuts or seeds for extra texture and flavor.
- For a snack: These cookies are a great mid-day snack to satisfy your sweet tooth.
- Pair with vanilla ice cream: Serve alongside a scoop of vanilla or cinnamon ice cream for dessert.
Pumpkin Cream Cheese Frosted Cookies
Gluten-FreeIngredients
WET INGREDIENTS:
- 1 egg
- 1/3 cup pumpkin puree
- 2/3 cup coconut sugar
- 1/3 cup coconut oil melted
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
DRY INGREDIENTS:
- 1-1/4 cup almond flour
- 1-1/4 cup rolled oats measure then blend to flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
CREAM CHEESE FROSTING:
- 3 tbsp unsalted butter room temperature
- 8 oz cream cheese 1 package, room temperature
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine wet ingredients in a bowl and mix well.
- Combine dry ingredients in a separate bowl. Mix well and then add to bowl of wet ingredients.
- Gently stir until combined
- Using a small cookie scoop, form into balls and place on cookie sheet.
- Bake at 350 degrees for 13 minutes.
- Remove from oven and gently flatten each cookie with flat spatula while they are warm.
- Combine all ingredients for the cream cheese frosting and mix well.
- Allow cookies to cool completely and spread cream cheese frosting on top.
- Optional: Garnish with toasted pumpkin seeds and a light dusting of cinnamon.
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
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