Gluten Free Iced Pumpkin Cookies

If you’ve been looking for a really good gluten free cookie recipe for fall, this is it. These iced pumpkin cookies are everything you want them to be.

They’re incredibly soft with a cake-like texture that practically melts in your mouth. The pumpkin spice flavor is warm and cozy without being too strong.

On top, there’s a smooth cinnamon vanilla glaze that makes them look and taste like something from a bakery. It firms up nicely so you can stack and store them easily.

I love that this recipe uses a simple 1:1 gluten free flour blend. No need to mix together five different flours or add extra binders. It keeps things easy.

These are perfect for cookie trays, holiday baking, or just a simple treat with your afternoon coffee. Nobody will guess they’re gluten free.

Why You’ll Love This Recipe

Incredibly Soft and Cake-Like – These cookies have the most tender and pillowy texture that practically melts in your mouth with every bite.

You Cannot Tell They Are Gluten Free – Nobody will ever guess these are gluten free because they taste just like classic bakery-style pumpkin cookies.

Warm Pumpkin Spice Flavor in Every Bite – The blend of pumpkin puree and pumpkin pie spice gives these cookies a cozy fall flavor that is hard to resist.

Ingredients

For the Cookies

• 2 1/2 cups Gluten Free 1:1 Flour Blend
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Fine Sea Salt
• 1/2 cup Unsalted Butter (softened)
• 1 cup Packed Light Brown Sugar
• 1 cup Pumpkin Puree (not pie filling)
• 1 large Egg
• 1 tsp Pure Vanilla Extract

For the Glaze

• 2 cups Powdered Sugar
• 3 tbsp Whole Milk
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Pure Vanilla Extract

How to Make

Step 1

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Whisk together the gluten free flour blend, pumpkin pie spice, baking soda, baking powder, and fine sea salt in a medium bowl. Set aside.

Step 2

In a large bowl, beat the softened butter and light brown sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the pumpkin puree, egg, and vanilla extract and beat until smooth and well combined.

Step 3

Add the flour mixture to the wet ingredients and mix on low speed until just combined into a thick, soft batter. It will be softer than typical cookie dough, which is expected.

Step 4

Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. These cookies hold their shape well and do not spread much.

Step 5

Bake for 13 to 15 minutes until the tops spring back gently when lightly pressed and the edges are just set. Let the cookies cool completely on the baking sheet.

Step 6

Whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and thick but drizzleable. Spoon the glaze over each cooled cookie, spreading it gently with the back of the spoon.

Step 7

Let the glaze set for about 20 minutes until firm. These cookies are incredibly soft, cake-like, and bursting with warm pumpkin spice flavor.

My Tips

Use the Right Gluten Free Flour

Make sure your gluten free flour blend is a 1:1 blend that already contains xanthan gum. If your blend doesn’t have it, the cookies won’t hold together well and they’ll crumble apart when you pick them up.

Check the ingredient list on the bag. Brands like Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure already include xanthan gum. If yours doesn’t, add 1 tsp of xanthan gum to the flour before whisking.

Don’t Skip Creaming the Butter and Sugar

Beat the softened butter and brown sugar together for the full 3 minutes. This step traps air into the mixture, which is what gives these cookies their soft, cake-like texture.

If you rush through it or your butter is too cold, the cookies will come out dense and flat. The mixture should look noticeably lighter in color and fluffy before you add the pumpkin.

Blot Your Pumpkin Puree

Canned pumpkin puree can vary a lot in how watery it is depending on the brand. If yours looks runny, spread it on a paper towel for a few minutes to absorb some of the extra moisture before adding it to the batter.

Too much moisture in the batter means the cookies will take longer to bake and might not set properly. You want a thick puree, not a soupy one.

This small step can be the difference between cookies that hold their shape nicely and ones that come out too flat and soggy.

More Tasty Recipes

• Gluten Free Pumpkin Cheesecake Cups
• Gluten Free Pumpkin Pie
• Gluten Free Pumpkin Roll
• Gluten Free Pumpkin Spice Muffins
• Gluten Free Maple Pumpkin Bread

FAQ

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works just fine. The one thing to watch out for is that homemade puree tends to have more moisture than canned, which can make the batter too wet and affect how the cookies hold their shape.

To avoid that, strain your homemade puree through a cheesecloth or fine mesh sieve for about 30 minutes before using it. You want it to be thick and similar in consistency to the canned stuff.