If you are looking for the perfect iced pumpkin cookie, this gluten free iced pumpkin cookie recipe is absolutely amazing! These cookies are soft and almost melt in your mouth. Make them in under 30 minutes!
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Fall is in full swing here, even though it isn’t technically fall yet. Are you someone who only bakes with pumpkin in the fall? I am a stealthy pumpkin baker. I use it all year, but I only post the recipes when the weather starts cooling off.
Pumpkin is tasty and works well in sweet and savory recipes. When I made this new gluten-free iced pumpkin cookies recipe, I knew it would be best for everyone to post it now instead of waiting until late September. I hope you get a chance to try these cookies. They are truly the best gluten free pumpkin cookies!
Be sure to check out all of my easy Gluten-Free Pumpkin Recipes while you are here!
Why we can’t resist these gluten-free iced pumpkin cookies:
- Although these are made with pumpkin puree, the texture in these gluten free iced pumpkin cookies is absolutely amazing and light.
- The pumpkin spice flavors are delicious.
- I sneaked in protein with two scoops of collagen protein. This is optional, but it is a great way to add protein!!
- You can make them with or without the icing; they taste great.
- I use simple ingredients that you can find at any grocery store.
- If you love pumpkin cookies, try my Gluten Free Pumpkin Snickerdoodles too!
Thank you so much for this recipe, they are so, so good. Fluffy and soft, flavor is delicious!!!”
bev, blog comment
Allergen Information:
These homemade iced pumpkin cookies are gluten-free, nut-free, soy-free, and oat-free. You can easily make them dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend—I tested this recipe using King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your flour blend doesn’t contain xanthan gum or guar gum, you must add one teaspoon to your dry ingredients.
- Baking Powder – I like to recommend aluminum-free baking powder. Check to ensure your baking powder is gluten free.
- Ground Cinnamon and Pumpkin Pie Spice – It is always good to check to be sure your spices are gluten free. I like Penzey’s and McCormick, but other spices may also be safe.
- Eggs – For best results, use a size large
- Butter – Use unsalted room temperature or slightly melted butter.
- Pumpkin Puree – You can use canned or homemade. If you use homemade, be sure it is pureed so it has no lumps. Do not use pumpkin pie spice.
- Powdered Sugar – This is for the icing, be sure to check that your powdered sugar is gluten free.
- Optional: Collagen Protein (unflavored)
Step-By-Step Photos and Directions:
Step 1: Add the flour blend, brown sugar, baking powder and soda, salt, and spices to a large
Step 2: In a medium bowl, add the egg, melted butter, and pumpkin. Whisk to blend. Not, I soften my butter to the point of almost melting. If you overheat the butter, it will cook your egg.
Optional: You can also use a standing mixer with a paddle attachment to mix up this cookie dough. Add the wet ingredients to the stand bowl, then slowly add the flour mixture.
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Preheat the oven to 350º F. Be sure to check that the oven rack is in the middle position.
Step 3: Pour the wet ingredients into the dry ingredients and mix them into a cookie dough. This photo will show you what it should look like.
Every gluten free flour blend behaves differently…some are very starchy and absorb liquids differently. If your dough is softer or firmer, you may need to adjust the wet or dry ingredients.
Step 4: Put a piece of parchment paper on a
Step 5: Bake the cookies for 10 minutes, then remove them from the hot oven. Slide the parchment paper with the cookies onto a wire rack for cooling.
Step 6: Add the powdered sugar and water to a small bowl. Mix until it is the right thickness of icing you prefer. Drizzle the sweet icing over the cookies or add it with a spoonful, like in the photo above.
You can put the cookies into the refrigerator to harden the icing. You may also love my Gluten Free Pumpkin Biscotti recipe.
Frequently Asked Questions:
I recommend refrigerating pumpkin cookies, especially because softer cookies spoil quicker.
Yes, these cookies freeze really well!! Just put them into a freezer bag once the icing hardens. They will keep fresh for up to 3 months.
These cookies will keep fresh for up to 4 days in the refrigerator. Store these iced pumpkin cookies in an airtight container.
More Gluten Free Pumpkin Recipes:
- Gluten Free Pumpkin Cinnamon Rolls
- Easy Gluten Free Pumpkin Dump Cake
- Gluten Free Pumpkin Whoopie Pies
- The Best Gluten Free Pumpkin Bundt Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Iced Pumpkin Cookies
Ingredients
Method
- Preheat the oven to 350º F. Set the oven rack to the middle position.
- In a large bowl, combine 1 ¼ cup gluten free flour blend, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon pumpkin pie spice, ½ teaspoon sea salt, and 1 cup brown sugar. Whisk to mix them together.
- In a smaller bowl, whisk the ½ cup pumpkin puree, ½ cup unsalted butter, 1 large egg. Note: I soften the butter until it is almost melted.
- Pour the wet ingredients into the dry ingredients and mix into cookie dough.
- Line a baking sheet with parchment paper and drop cookie balls onto the cookie sheet. I used a medium sized cookie scoop. Press each cookie down slightly.
- Put the baking sheet of cookies into the oven. Bake for 10-12 minutes.
- Place the cookies onto a cooling rack. Mix the 1 ½ cups powdered sugar, 2 tablespoons water, 2 scoops collagen protein to make the icing.
- When the cookies are cool, drizzle or pour icing over each cookie. I then move the cookies to the refrigerator to harden the icing.
Nutrition
Notes
- I tested this recipe using King Arthur Measure for Measure. Other blends should work, but some adjustments may be needed if your blend is starchier.
- If your blend doesn’t have xanthan or guar gum, add one teaspoon.
- I use pumpkin puree. Do not use pumpkin pie filling.
- These cookies will keep fresh in the fridge for up to 4 days. Store in an airtight container.
- You can freeze these cookies in a zipper style freezer bag for up to 4 months.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Excellent! Delicious.
I am so glad you loved the recipe, Marsha. Thank you so much for coming back to let me know.
Thank you so much for this recipe, they are so, so good. Fluffy and soft, flavor is delicious!!!
These iced cookies are my new fall favorite. I am so glad you liked them, Bev.
These were super easy and delicious. Came out looking just like the picture. I did add a bit of almond extract to the frosting. They were loved by my GF granddaughter and her non GF family.
I am really glad you loved the recipe! Thank you, Amanda :-).
Holy moly, these were like little pillowy pumpkin spice cakes in my mouth. So easy to make and very quick to bake. I did cheat at the end and used a prepared frosting because my fatigue kicked in. Still delicious as ever! I shared this recipe on Facebook because more people need to enjoy this, thank you!
I am so glad you loved the recipe, Denise! Thank you so much for coming back to let me know.
Just about ready to make these cookies but there is not a measurement for pumpkin pie spice?
Sorry! Add 1/2 teaspoon please.