Soft & Chewy Gluten Free Iced Pumpkin Cookies | Easy Fall Dessert
These gluten free iced pumpkin cookies are soft, chewy, and full of fall flavor! Made with pumpkin puree, warm spices, and a sweet vanilla glaze the perfect cozy treat for autumn. Why We Can’t Resist These Gluten Free Iced Pumpkin Cookies
Why We Can’t Resist These Gluten Free Iced Pumpkin Cookies
These cookies are soft, fluffy, and perfectly spiced — the kind that melts in your mouth with every bite. They’re not only gluten free, but also super easy to make and perfect for holiday baking or gifting. With their warm pumpkin flavor and creamy icing, they taste like a cozy slice of pumpkin pie in cookie form.
Table of Contents
Ingredient Notes
- Gluten-Free Flour Blend – Use a 1:1 gluten-free baking flour that contains xanthan gum for the best texture.
- Pumpkin Puree – Adds moisture and that signature fall flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Brown Sugar – Gives the cookies a soft, chewy texture.
- Egg – Helps the cookies bind and rise.
- Pumpkin Pie Spice – A blend of cinnamon, nutmeg, and cloves for warmth.
- Butter or Dairy-Free Margarine – Either works beautifully for this recipe.
- Vanilla Extract – Rounds out the flavors perfectly.
Icing: Powdered sugar, milk (or dairy-free milk), and vanilla extract — whisked until smooth.
Optional: A sprinkle of cinnamon or pumpkin spice on top for extra fall flair.
Step-By-Step Photos and Directions
- Preheat & Prepare: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together butter, brown sugar, pumpkin puree, egg, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix gluten-free flour, baking powder, pumpkin spice, and salt.
- Combine Both Mixtures: Gradually stir the dry mixture into the wet ingredients until well combined.
- Scoop Dough: Drop spoonfuls of dough onto your baking sheet. Flatten slightly with the back of a spoon.
- Bake: Bake for 10–12 minutes, or until the edges are just golden. Let them cool completely.
- Add Icing: Mix powdered sugar, milk, and vanilla until smooth, then drizzle or spread over the cookies.
- Set & Serve: Allow icing to set for 15–20 minutes before serving.
Frequently Asked Questions
Q: Can I make these cookies dairy-free?
Yes — use vegan butter and non-dairy milk in both the dough and icing.
Q: Can I freeze these cookies?
Absolutely! Freeze baked cookies (without icing) for up to 2 months. Ice them after thawing.
Q: How do I make the icing thicker or thinner?
Add more sugar for a thicker consistency or a splash of milk to thin it out.
More Gluten Free Pumpkin Recipes
- Gluten Free Pumpkin Bundt Cake (Dairy-Free!)
- Fluffy Gluten Free Pumpkin Pancakes
- Pumpkin Spice Gluten Free Muffins
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Gluten Free Iced Pumpkin Cookies
Ingredients 1x 2x 3x
Cookies:
- 1 cup gluten-free flour blend
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup butter or dairy-free substitute
- 1 egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
Icing:
- 1 cup powdered sugar
- 2 tbsp milk (or dairy-free milk)
- ½ tsp vanilla extract
Optional: Sprinkle of cinnamon or chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar together, then add pumpkin, egg, and vanilla.
- In another bowl, mix flour, baking powder, pumpkin spice, and salt.
- Combine wet and dry ingredients.
- Drop by spoonfuls on a baking sheet and bake for 10–12 minutes.
- Cool completely, then drizzle icing on top.
Notes
- These gluten free iced pumpkin cookies stay soft and moist for several days — store them in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For the best flavor and texture, chill the dough for 20–30 minutes before baking — this helps the cookies hold their shape.
- If you love stronger pumpkin spice flavor, add an extra ¼ teaspoon of pumpkin pie spice or a pinch of nutmeg.
- Allow cookies to cool completely before icing, or the glaze may melt and soak in.
- The icing hardens beautifully, making these cookies perfect for gifting or holiday cookie boxes.
Special Note
This recipe is completely gluten free and easily dairy-free by swapping in vegan butter and plant-based milk.
If you’re baking at high altitude, reduce the baking powder by ¼ teaspoon and bake for 1–2 minutes less for best results.
For a festive twist, sprinkle the icing with crushed pecans, pumpkin spice sugar, or edible gold dust — perfect for fall celebrations!
Nutrition (per cookie)
Calories: 138 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 18 mg
Sodium: 82 mg
Fiber: 1 g
Sugar: 13 g
Calcium: 25 mg
Iron: 0.6 mg
Nutrition Disclaimer
Nutrition info is estimated and may vary based on ingredients used. Always check labels to ensure items are gluten-free and meet your dietary needs.
