Easy Gluten Free Iced Pumpkin Cookies

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!

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 long, but I only post the recipes when the weather starts cooling off.

Pumpkin is healthy and tasty, and it works so well in both sweet and savory recipes. When I made this new gluten-free iced pumpkin cookies recipe, I knew it would be best for everyone if I posted 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 absolutely delicious.
3. I sneaked in protein with two scoops of collagen protein. This is totally optional, but it is a great way to add some protein!!
4. You can make them with or without the icing, and they taste great.
5. I use simple ingredients that you can find at any grocery store.
6. If you love pumpkin cookies, you must try my Gluten Free Pumpkin Snickerdoodles too!

Ingredient Notes:

• 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:

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 together.

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.

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.

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.

Tips and Recipe FAQ:

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

📖 Recipe

Gluten Free Iced Pumpkin Cookies

Sandi Gaertner

Soft, delicious gluten free iced pumpkin cookies recipe.

5 from 3 votes

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 24 cookies

Calories 123 kcal

Ingredients

  

1x2x3x

• ▢ 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

Icing

• ▢ 1 ½ cups powdered sugar
• ▢ 2 tablespoons water

Optional

• ▢ 2 scoops collagen protein

Instructions

 

• 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.

Notes

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.

SPECIAL NOTE

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.

Nutrition

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

Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.