Big, soft pumpkin cookies, filled with the perfect amount of pumpkin and spice, and just sweet enough to let the cream cheese frosting be the star. They also happen to be gluten-free and egg-free, making them perfect for sharing! They’re the kind of cookie that will make you want to throw on a flannel, grab a seat on the porch with a cup of coffee on a cool fall day, and enjoy the heck out of every single bite. These Soft Pumpkin Cookies with Cream Cheese Frosting have fall written all of them!
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Seriously, these cookies are beyond scrumptious and that’s not always easy to say about gluten-free baked goods made without eggs!
I currently have about 2 dozen of these cookies in my freezer ready to be enjoyed. In fact, I’m enjoying one as I write this post! They freeze beautifully and it’s nice to have a few in the freezer for an occasional treat or impromptu cup of coffee when a friend drops by for a visit.
Making these Soft Pumpkin Cookies gluten-free and egg-free makes them suitable for a wide range of special diets. You can also feel free to dust them with extra pumpkin pie spice or add a few sprinkles for a little pizazz (like these naturally-dyed sprinkles).
Less sugar but all the flavor and fun.
Wondering how these gluten-free, soft pumpkin cookies with cream cheese frosting stack up to other recipes of this kind? Our recipe dang near halves the amount of sugar found in those brightly-colored disks of sweetness.
So while not exactly a ‘health food’ (they are a treat, after all) these are cookies that I can feel good about making for family and friends. One taste and I think you’ll agree — they’re light and fluffy, perfectly spiced and frosted in the most delicious, creamy cream cheese frosting. Make a batch today and see for yourself just how good they really are!
Ingredients for Soft Pumpkin Cookies with Cream Cheese Frosting
Cookie Ingredients:
- Flax eggs – this recipe calls for 2 flax eggs which equal 2 Tbsp. flax meal + 6 Tbsp. water. You may substitute 2 whole eggs, however, you may need to add additional flour.
- Gluten-free all-purpose baking flour – such as Bob’s Red Mill Gluten-free 1:1 Baking Flour (our favorite).
- Cane sugar – while this recipe could probably be made with a refined sugar-free sweetener like coconut sugar or date sugar, we wanted to keep this recipe simple, budget-friendly, and made with easy to find ingredients. After all, they are a treat.
- Pumpkin pie spice – use a pumpkin pie spice blend or use a combination of cinnamon, cloves, ginger, and allspice.
- Baking powder
- Sea salt
- Unsalted butter – for the cookie portion of the recipe, you want the butter to be cold.
- Pumpkin puree – be sure to use pumpkin puree and not pumpkin pie filling. No pumpkin? try mashed butternut squash – you’ll hardly know the difference!
- Vanilla extract
Frosting Ingredients:
- Unsalted butter – for the frosting portion of the recipe, you want the butter softened.
- Cream cheese – you’ll also want the cream cheese softened.
- Vanilla extract
- Pumpkin pie spice
- Powdered sugar – this recipe calls for 1 cup of sugar. If you want to make the frosting less sweet and reduce the sugar, feel free to use 1/2 of a cup.
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How to make these scrumptious, Gluten Free Pumpkin Cookies
- Step1: Preheat the oven to 400℉. Line 2 large baking sheets with parchment paper and set aside.
- Step 2: make the flax eggs by combining 2 Tbsp. flax meal + 6 Tbsp. water in a small bowl, whisking to mix, and allow to rest 8-10 minutes until a gel forms.
- Step 3: In a large bowl add flour, sugar, pumpkin pie spice, baking powder, and sea salt. Whisk to combine well.
- Step 4: Using a pastry blender or 2 knives, cut chilled butter into the dry mixture until it resembles coarse crumbs.
- Step 5: Add the wet ingredients (flax eggs, pumpkin, and vanilla) to the dry mixture then stir with a large spoon until the dough forms into a ball. Pro tip: we like to work the dough into a ball with clean hands). The dough should be smooth to the touch (maybe a hair sticky). If the dough is too wet and sticky, add a little more flour and stir again.
- Step 6: Roll dough into 28-30 golf ball-sized pieces. Placing them on the two baking sheets.
- Step 7: Using your hand, gently flatten each ball of dough so that it’s about ¼-inch thick and 2 ½-inches in diameter.
- Step 8: Place pans in the oven and bake for 10-12 minutes or until the bottoms are lightly browned and the tops of the cookies are set – rotating the pans back to front (spin them) and top to bottom halfway through cooking time.
- Step 9: Remove from the oven and allow to cool slightly before using a spatula to carefully remove the cookies to a wire race. Cool completely before frosting.
How to make Cream Cheese Frosting
- Place softened butter, cream cheese, and vanilla in a medium bowl (or bowl of a stand mixer).
- Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat at high speed until fluffy.
- Spread frosting on cooled cookies and dust with additional pumpkin pie spice or sprinkles
How to store Soft Pumpkin Cookies with Cream Cheese Frosting
Place the cooled cookies in an airtight container and store in the fridge for up to 10 days. I like to separate the rows with a piece of parchment paper so that the frosting stays smooth. With that said, the frosting might smush a little so if you do not plan to enjoy these or serve them the day they are baked, I recommend freezing them.
How to freeze these Healthy Pumpkin Cookies
These are great for stashing in the freezer for when you’re craving something a little sweet or you have an unexpected visitor pop in. They also make for a great last-minute food gift!
To freeze: You can freeze this recipe frosted OR unfrosted: we’ve done it both ways! Whether they’re frosted or not, I like to first place them on a tray in a single layer and place them in the freezer. Once frozen, transfer them to an airtight container and freeze for up to 3 months. By doing a “flash freeze” in a single layer first, you’ll prevent them from sticking together and make it easier to remove just what you need when the time comes.
How to make a flax egg
Flax eggs make for a great, budget-friendly, egg-free/vegan alternative in baked goods. Our rule of thumb is that if a recipe calls for 2 or fewer eggs, there is a good chance you could substitute flax egg/s for the eggs in the recipe.
While the texture will change slightly as compared to using eggs, the recipe will still be delicious. Because these pumpkin cookies were created to be egg-free, they really do have the best texture. You would never know that they are an egg-free cookie.
To make a flax egg, for every one egg you combine:
1 tablespoon of flax meal (ground flaxseeds) + 3 tablespoons of water and let it sit for 10 minutes or until a gel, egg-like consistency forms. These Soft Pumpkin Cookies call for 2 flax eggs, so that equals 2 tablespoons of flax meal with 6 tablespoons of water. This is the formula that has worked best for us.
Can I use eggs instead of flax eggs?
Now if you don’t have a need to make these cookies egg-free, you can certainly use 2 whole eggs. Because the volume of liquid added may vary between the whole eggs and flax eggs, you may need to add more flour if the dough is too wet or a little water if it is too dry.
Other gluten-free pumpkin recipes to try
- Pumpkin Breakfast Cookies
- Pumpkin Baked Oatmeal with Toasted Pecans
- Healthy Baked Pumpkin Donuts
- Slow Cooker Pumpkin Brownies
Soft Pumpkin Cookies with Cream Cheese Frosting
These big, soft pumpkin cookies with cream cheese frosting are made without gluten or eggs.
Ingredients
Cookie Ingredients:
- 2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) or 2 whole eggs
- 3 cups gluten-free all-purpose flour* such as Bob’s Red Mill Gluten-free 1:1 Baking Flour
- 1 cup cane sugar
- 1 Tbsp. pumpkin pie spice
- 1 1/2 Tbsp. baking powder
- 1 tsp. sea salt
- 12 Tbsp. (1 ½ sticks) unsalted butter, chilled and cubed
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
Frosting Ingredients:
- 4 Tbsp. unsalted butter, softened
- 4 oz. cream cheese, softened
- 1 tsp. vanilla extract
- ¼ tsp. pumpkin pie spice
- 1 cup powdered sugar
Instructions
- Preheat oven to 400℉. Line 2 large baking sheets with parchment paper and set aside.
- Prepare flax egg by placing 2 Tbsp. flax meal + 6 Tbsp. water in a small bowl, whisking to combine and allow to rest 8-10 minutes until a gel forms.
- In a large bowl add flour, sugar, pumpkin pie spice, baking powder, and sea salt. Whisk to combine well.
- Using a pastry blender or 2 knives, cut the chilled butter into the dry mixture until it resembles coarse crumbs.
- Add the flax eggs, pumpkin, and vanilla to the dry mixture then stir with a large spoon until the dough forms into a ball (we like to work the dough into a ball with clean hands). The dough should be smooth to the touch (maybe a hair sticky). If the dough is wet and sticky, add a little more flour and stir again. If the dough is dry, add a splash of water and stir again.
- Roll dough into 28-30 golf-ball-sized pieces, placing on two baking sheets allowing enough room so that they won’t touch when flattened.
- Using your hand, gently flatten each ball of dough so that it’s about ¼-inch thick and 2 ½-inches in diameter.
- Place pans in the oven and bake 10-12 minutes or until bottoms are lightly browned and the tops of the cookies are set – rotating the pans back to front (spin ‘em) and top to bottom (swap ‘em) halfway through cooking time.
- Use a spatula to carefully remove cookies to a wire rack to cool completely before frosting.
To make the frosting:
- Place softened butter, cream cheese, and vanilla in a medium bowl (or bowl of a stand mixer).
- Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat at high speed until fluffy.
- Spread frosting on cooled cookies and dust with additional pumpkin pie spice or sprinkles.
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Notes
This recipe was tested using Bob’s Red Mill Gluten-free 1:1 Baking Flour. Other baking blends containing xanthan gum will likely work as well. If you have good results with a different flour blend, please leave a comment below and share your experience with others.
*Depending on the consistency of the pumpkin puree you use, you may need to add additional flour. The dough should be soft but not sticky where you can’t roll it into a ball. If it is too sticky add 1 Tbsp. at a time of flour.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 165
- Fat: 7g
- (Sat Fat: 4g)
- Sodium: 165mg
- Carbohydrate: 24g
- (Fiber: 1g
- Sugar: 11g)
- Protein: 1g
Dietary
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I made this recipe with cup and a half of Almond flour and a cup and a half of Cocunut flour.. and used brown sugar and the flax egg..
★★★★
Thanks for sharing how you made these grain-free, Amy!
These were wonderful! The kids scarfed them down as did I.
★★★★★
Love that the kids enjoyed these and they were a hit! We love to hear this feedback and appreciate your 5-star review!