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!

A stack of four iced pumpkin cookies on a plate.

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 These Cookies Are Great:

  1. Although these are made with pumpkin puree, the texture in these gluten free iced pumpkin cookies is absolutely amazing and light.
  2. The pumpkin spice flavors are delicious.
  3. I sneaked in protein with two scoops of collagen protein. This is optional, but it is a great way to add protein!!
  4. You can make them with or without the icing; they taste great.
  5. I use simple ingredients that you can find at any grocery store.
  6. If you love pumpkin cookies, try my Gluten Free Pumpkin Snickerdoodles too!
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Ingredient Notes:

Iced pumpkin cookie photos of the ingredients.
  • 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.
  • Salt – Sea salt or kosher salt is fine.
  • 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)

Recipe Step-By-Step Directions:

Photos of steps 1 and 2 making the pumpkin cookies.

Step 1: Add the flour blend, brown sugar, baking powder and soda, salt, and spices to a large mixing bowl. Use a whisk to blend them.

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.

Photos of steps 3 and 4 making pumpkin cookies.

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 cookie sheet. A medium cookie scoop drops cookie dough balls onto the parchment paper. Gently press each cookie down a little.

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.

Cookies on a cookie sheet with icing.

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.

An iced pumpkin cookie on a baking sheet.

You can put the cookies into the refrigerator to harden the icing. You may also love my Gluten Free Pumpkin Biscotti recipe.

Tips and Recipe FAQ:

Should you refrigerate pumpkin cookies?

I always recommend refrigerating pumpkin cookies, especially because softer cookies tend to spoil quicker.

Can you freeze these cookies?

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.

How long will these pumpkin cookies keep fresh?

These cookies will keep fresh for up to 4 days in the refrigerator. Store these iced pumpkin cookies in an airtight container.

Iced pumpkin cookies on a black wire rack.

More Gluten Free Pumpkin Recipes:

A stack of four iced pumpkin cookies on a plate.

Gluten Free Iced Pumpkin Cookies

Sandi Gaertner
Soft, delicious gluten free iced pumpkin cookies recipe.
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 123 kcal


  • 1 ¼ cup gluten free flour blend * see note
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • 1 cup brown sugar
  • ½ cup pumpkin puree * see note
  • ½ cup unsalted butter
  • 1 large egg


  • 1 ½ cups powdered sugar
  • 2 tablespoons water


  • 2 scoops collagen protein


  • Preheat the oven to 350º F. Set the oven rack to the middle position.
  • In a large bowl, combine the dry ingredients and brown sugar. Whisk to mix them together.
  • In a smaller bowl, whisk the wet ingredients together. 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 up 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.


  1. 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.
  2. If your blend doesn’t have xanthan or guar gum, add one teaspoon.
  3. I use pumpkin puree. Do not use pumpkin pie filling.
  4. These cookies will keep fresh in the fridge for up to 4 days. Store in an airtight container.
  5. You can freeze these cookies in a zipper style freezer bag for up to 4 months.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1cookieCalories: 123kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 77mgPotassium: 35mgFiber: 1gSugar: 17gVitamin A: 923IUVitamin C: 0.2mgCalcium: 20mgIron: 0.4mg
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Nutrition 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.

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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!