Imagine sinking your teeth into a soft, perfectly spiced pumpkin cookie that's not only gluten-free but also topped with a luscious cream cheese frosting that'll make your taste buds dance with joy! These aren't just any cookies - they're a seasonal sensation that transforms your kitchen into a cozy autumn paradise, bringing the warmth of fall directly to your plate. Whether you're managing gluten sensitivities or simply craving a healthier dessert option, these pumpkin cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine pumpkin puree, coconut sugar, and maple syrup. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together almond flour, gluten-free all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Mix dry ingredients thoroughly to ensure even distribution of spices.
- Gradually add dry ingredients to the wet mixture, stirring until a soft cookie dough forms. The consistency should be slightly sticky but manageable.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or wet fingertips to create uniform shape.
- Bake in preheated oven for 18-20 minutes, or until edges are lightly golden and cookies are set.
- Remove from oven and let cookies cool completely on baking sheets for 10 minutes, then transfer to a wire rack.
- For cream cheese frosting, beat cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
- Once cookies are completely cooled, spread or pipe cream cheese frosting on top of each cookie.
- Optional: Sprinkle additional cinnamon or nutmeg on frosted cookies for extra flavor and decoration.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Tips
- Always use room temperature ingredients for smoother mixing and better cookie texture.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform size and even baking.
- Make sure to cool cookies completely before frosting to prevent melting.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- If the dough feels too sticky, refrigerate for 15-20 minutes before scooping.
- For a decorative touch, use a piping bag to create beautiful frosting swirls.
- These cookies freeze beautifully - store in an airtight container for up to a month!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
