Frosted Gluten-Free Pumpkin Cookies
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5.0
12 reviews
Excellent
Frosted Gluten-Free Pumpkin Cookies
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These easy gluten-free pumpkin cookies are soft, fluffy, and topped with a creamy, healthy cream cheese yogurt frosting. They’re extra thick and pillowy, just like Lofthouse cookies. So good, you’d never guess they’re gluten-free!
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Ingredients
The Cookies:
- 3 cups gluten-free 1:1 baking flour spooned & leveled
- 2 tablespoon cornstarch*
- 2 - 3 teaspoon pumpkin pie spice I like a strong pumpkin flavor (3 tsp) but this depends on your taste preferences
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 large egg room temperature
- ½ cup pumpkin puree room temperature
- ¼ cup greek yogurt (2 or 5%) room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup granulated sugar
- ¾ cup unsalted butter (12 tbsp) room temperature
Cream Cheese Yougrt Frosting:
- 8 oz cream cheese or Neufchatel room temperature
- ¼ cup greek yogurt (plain or vanilla) room temperature
- ¼ cup real maple syrup room temperature
- 1 teaspoon vanilla extract
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Instructions
- Mix Dry Ingredients: In a large mixing bowl, add gluten-free flour. Remove 2 tablespoons of flour (you can discard this or add it back to the bag). Then, add cornstarch, baking soda, baking powder, salt, and pumpkin pie spice. Whisk or sift until there are no lumps.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment or using a handheld electric mixer, cream the butter and sugar together until light and creamy, about 1–2 minutes.
- Add Wet Ingredients: Add the egg, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture. Beat until everything is well combined.
- Add Dry Ingredients: Gradually add the dry ingredients in three increments on low speed, stopping as soon as the last bit of dry flour disappears. Scrape the sides of the bowl with a spatula to ensure everything is mixed.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Shape the Cookies: Use a cookie scoop to portion out about 2 tablespoons of dough for each cookie. Roll and flatten them to about ½ inch thick.
- Bake: Bake the cookies for 8–9 minutes. They may look underdone and will puff up, with the bottoms turning just barely golden. Remove them from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack. For softer cookies, bake for 8 minutes; for slightly firmer cookies, bake for up to 9–10 minutes.
- Make the Frosting: While the cookies cool, prepare the frosting. In a large mixing bowl, combine all frosting ingredients and beat with a handheld electric mixer on medium speed until fluffy and smooth. A stand mixer works great too!
- Frost the Cookies: Ensure the cookies are completely cool before frosting. Once cooled, spread the frosting on top of each cookie and dust with extra pumpkin spice if desired. Enjoy!
Notes
- Greek Yogurt: You can substitute the greek yogurt with sour cream, or if you want to make them dairy-free, you can use almond milk or coconut yogurt. I always recommend full-fat and not 0%.
- Cornstarch: You can also use tapioca flour or arrowroot powder.
- Pumpkin Pie Spice: You can make your own at home with ground cinnamon, ginger, nutmeg, all-spice, and cloves. I wrote out the recipe in the blog post.
- Pumpkin Puree: Do not use pumpkin pie filling. You can use butternut squash puree or sweet potato puree if needed.
- Cream Cheese: You can use any dairy-free cream cheese for the frosting if you want.
- Make Ahead: You can make these cookies ahead of time by covering and chilling the cookie dough for up to 48 hours. I recommend letting the cookie dough sit at room temperature for 10 minutes before shaping it.
- Storing: If you have leftovers, store these cookies in an airtight container at room temperature for up to 2 – 3 days. You can also refrigerate them for up to 5 days.
- Freezing: You can freeze un-frosted pumpkin cookies for up to 3 months. Just store them in a freezer-safe bag and thaw overnight in the fridge or leave them at room temperature for an hour.
- Freezing Cookie Dough: You can also freeze the unbaked cookie dough for up to 3 months. When you are ready to bake, allow it to thaw overnight in the refrigerator, then let it sit at room temperature for 10 minutes before shaping into discs and baking.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
109mg
(5%)
Potassium
19mg
(1%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
983IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 109mg | 5% |
| Potassium | 19mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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