Gluten Free Pumpkin Cookies (Dairy Free)
My favorite time of year is here and I get to make delicious pumpkin recipes for everyone! Yay! My first brand new pumpkin recipe for the blog this season is gluten free pumpkin cookies. These simple gluten free pumpkin cookies are also dairy free and smothered in a maple cream cheese frosting. I love how fluffy and delicious they are. Save this one to your fall gf cookies recipes.
Pumpkin spice is one of my favorite flavors. I love the smell it brings into the house when I am baking and my entire family loves it, even the kids. Fall is always late here in California with summer lingering into November usually, but I have been baking anyways and dreaming about cloudy days and not sweating anymore.
GF Cookies Recipes
This summer has been crazy with us getting our house packed up and on the market, we are still trying to figure out where we will move next. We know what we want to do, but things aren’t working in that direction just yet. So, for now I will continue to distract myself with delicious pumpkin recipes!
I have a ton of pumpkin recipes already on the blog. Some of my most popular recipes are Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze, Paleo Vegan Pumpkin Spice Latte, Pumpkin Scones with Maple Glaze (GF/DF), and Pumpkin Donuts with Maple Glaze- Gluten Free, Dairy Free.
I don’t know about you, but this time of the year I go crazy with pumpkin recipes until Thanksgiving and then the Christmas recipes will start. What is your favorite way to enjoy pumpkin?
What ingredients will I need for these simple gluten free pumpkin cookies?
First, I want to talk about gluten free all purpose flour. This is what can cause a lot of recipes to not turn out by either being too dense, not the right texture, etc. Every single store bought flour is totally different. They use different types of gluten free flour such as rice flour, starches, bean flour, nut flours and all of these produce different results. I personally only use My Personal Gluten Free All Purpose Flour Blend and I recommend you use this as well. It is incredibly easy and affordable to make. You will not regret making it and you will use it time and time again.
- Vegan Butter (regular butter works great too if you are not dairy free)
- Egg
- Granulated & Brown Sugar
- Vanilla
- Pureed Pumpkin
- Pumpkin Pie Spice
- Baking Soda
- Salt
- Xanthan Gum, or Guar Gum
- My Personal Gluten Free All Purpose Flour Blend
- Frosting
- Vegan Cream Cheese & Butter (Again you can use regular dairy too)
- Powdered Sugar
- Maple Extract
- Cinnamon
- Coconut Milk
How do I make these Gluten Free Pumpkin Cookies?
First I want to say that the frosting is optional. The cookies were very good tasting alone, but the maple cream cheese frosting brought another level of texture, flavor, and comfort to these simple gluten free pumpkin cookies.
Start by combining the butter, egg, vanilla, sugars, and vanilla in a stand mixer. Cream them together on low for 30 seconds.
Increase the speed to medium and blend for 1 minute.
Add the salt, pumpkin pie spice, pureed pumpkin, baking soda, and xanthan gum. Blend on medium/low for 30 seconds.
Turn the mixer off, add the flour and blend on low for 15 seconds, scrape the sides and then blend on medium for about 1 minute.
Chill the dough for 20 minutes. While the dough is chilling preheat the oven to 350ºF. Line a baking sheet with parchment paper and scoop the cookie dough onto it with a cookie dough scooper spacing them 2 inches apart. Bake for 15 minutes.
Allow the cookies to cool and then make the frosting by adding the cream cheese and butter to a stand mixer for 30 seconds, scrape the sides and then add the powdered sugar, maple extract, cinnamon, and coconut milk. Blend on medium speed for 1 minute scraping the sides halfway through. Once the cookies are cool, frost and serve. Store in the fridge. Enjoy!
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Ingredients
Pumpkin Cookies
- 1 cup vegan butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 1 cup pureed pumpkin
- 1 tsp baking soda
- pinch salt
- 1 tsp xanthan gum
- 2 cups gluten free all purpose flour
Maple Cream Cheese Frosting
- 1/4 cup vegan butter
- 1/4 cup vegan cream cheese
- 3 cups powdered sugar
- 1 tsp maple extract
- 1/4 tsp cinnamon
- 1 tsp coconut milk
Instructions
- Start by combining the butter, egg, vanilla, and sugars in a stand mixer. Cream them together on low for 30 seconds.
- Increase the speed to medium and blend for 1 minute.
- Add the salt, pumpkin pie spice, pureed pumpkin, baking soda, and xanthan gum. Blend on medium/low for 30 seconds.
- Turn the mixer off, add the flour and blend on low for 15 seconds, scrape the sides and then blend on medium for about 1 minute.
- Chill the dough for 20 minutes. While the dough is chilling preheat the oven to 350ºF. Line a baking sheet with parchment paper and scoop the cookie dough onto it with a cookie dough scooper spacing them 2 inches apart. Bake for 15 minutes.
- Allow the cookies to cool and then make the frosting by adding the cream cheese and butter to a stand mixer for 30 seconds, scrape the sides and then add the powdered sugar, maple extract, cinnamon and coconut milk. Blend on medium speed for 1 minute scraping the sides halfway through. Once the cookies are cool frost and serve. Store in the fridge. Enjoy
Notes
Make sure to snap and picture and tag me on Instagram @livingfreelyglutenfree and #livingfreelyglutenfree
Make sure to snap and picture and tag me on Instagram @livingfreelyglutenfree and #livingfreelyglutenfree 
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Nutrition
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Need more amazing pumpkin recipes like the simple gluten free pumpkin cookies? I’ve got you covered…
- Pumpkin Pie- Gluten Free & Dairy Free
- Chocolate Chip Pumpkin Muffins- Gluten Free and Vegan
- Pumpkin Bread (Gluten Free, Dairy Free)
