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–+ servings

Gluten Free Iced Pumpkin Cookies

These soft, cake-like gluten free pumpkin cookies are a cozy fall favorite topped with a sweet cinnamon glaze. Perfect for sharing with family and friends.
Gluten Free Iced Pumpkin Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 164 kcal
Print Recipe Pin Recipe

Equipment

  • electric mixer
  • baking sheets

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 164kcalCarbohydrates: 31gProtein: 1gFat: 4g
Keyword fall dessert, gluten-free, pumpkin cookies, pumpkin spice
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