Soft Pumpkin Cookies

2 dozen cookies

All the great flavors of pumpkin pie in a simple cake-like cookie. This recipe doesn’t use a full can of pumpkin. Store the leftover pumpkin in the refrigerator for up to one week or place in a freezer bag and freeze for up to three months. Use the leftover pumpkin for additional batches of cookies, in smoothies or stirred into pancake batter.


  • Cookies
  • 1¼ cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended)
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup canned pumpkin puree
  • Frosting
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • Topping (optional)
  • ¼ cup granulated sugar
  • 2 teaspoons pumpkin pie spice


Preheat oven to 350° F. Line a baking sheet with parchment paper.

Whisk together gluten-free flour, pumpkin pie spice, baking powder, baking soda and salt in a medium mixing bowl. Set aside.

Beat together butter and sugar in a large bowl on medium-high speed until thick, about 30 seconds. Add egg. Beat on medium-speed until light and fluffy. Stop mixer. Scrape down the bottom and sides of the bowl. Add flour mixture and pumpkin. Mix on low speed until thick and smooth.

Drop dough, about one tablespoon each, onto prepared baking sheet.

Bake until set and golden brown, about 15 minutes.

Allow cookies to cool on the pan for about five minutes and then transfer to a wire rack to cool completely.

While the cookies cool, prepare the frosting. Beat cream cheese, butter and vanilla in a medium bowl on medium-high speed until smooth.

Stop mixer. Add the powdered sugar. Mix on medium-low speed until smooth. (If frosting is too thick, add a tablespoon or two of milk until it reaches a spreadable consistency. If it is too thin, add more powdered sugar.)

Spread frosting on cooled cookies. Stir together granulated sugar and pumpkin pie spice. Sprinkle lightly over frosted cookies.

Preparation time: 10 minutes . Baking time: About 10 minutes per pan.