These cookies take everything that is delicious about sweet treats and wrap it up into one amazing cookie - soft, bursting with pumpkin flavor and super easy... they're none other than gluten free dairy free pumpkin cookies with cream cheese frosting!
Hear some tips and helpful hints from Christine in this brief audio about the recipe.
These pillow soft pumpkin cookies are worth every bit of mixing that goes into them. Which, by the way, is not any different from any other cookie - creaming, adding the egg, then the flour mix - nothing complicated... but these little beauties aren't just gluten free, but dairy free too (see that frosting, yum!) So they are a big win and a big win deserves a big shout out!
Jump to:
Gluten Free Dairy Free Pumpkin Cookies at a Glance
Cookies are one of the best desserts/treats... they mix together rather quickly and if you use a mix like these cake mix cookies do, you can literally sink your teeth into them in no time. Besides being gluten and dairy free, like these Mexican wedding cookies, these classic-with-a-twist chocolate chip cookies and these almond flour peanut butter cookies, these delicious pumpkin cookies are also:
- Melt-in-your-mouth soft
- Convenient, since they start with a pre-made flour blend (note that this is not the Zest For Baking flour blend, the King Arthur blend works wonderfully though)
- Great for storing - they last for several days at room temperature!
- Delicious with or without the frosting
- Perfectly spiced with pumpkin pie spice, additional cinnamon and of course, pumpkin!
Ingredients
The simple ingredients list includes:
Cookies:
- King Arthur Measure for Measure Gluten Free Flour Blend: This gluten-free flour blend is perfectly balanced for this recipe.
- Brown Sugar: The light brown sugar makes for a softer cookie than using granulated sugar alone.
- White Sugar: Granulated sugar works alongside the brown sugar to create a perfectly sweetened cookie.
- Pumpkin Pie Spice: A pumpkin cookie needs a touch of pumpkin spice!
- Cinnamon: The cinnamon adds to the richness of the pumpkin pie spice.
- Baking Soda: Baking soda is used as a leavening agent to prevent the cookies from being flat.
- Baking Powder: Baking powder works alongside the baking soda for a nicely risen cookie.
- Salt: The salt deepens the flavor of the cookies.
- Egg: The egg is needed to bind the cookies and give them a bit of lift.
- Vanilla Extract: The vanilla extract contributes to the sweetness of these chewy pumpkin cookies.
- Vegan Butter: Butter is essential as it contributes to the fat content of the cookies.
- Pumpkin Puree: Canned pumpkin puree was used in this recipe.
Frosting:
- Vegan Cream Cheese: The cream cheese makes this delicious cream cheese frosting.
- Powdered Sugar: Added with the vegan cream cheese, the powdered sugar develops the frosting.
Exact measurements and directions for making these gluten free dairy free pumpkin cookies are in the recipe card below.
Let all the ingredients come to room temperature - this includes the flour blend if it's stored in the refrigerator too. The egg can be quickly warmed by floating in a glass of warm water for 1-2 minutes.
How to Make These Soft Pumpkin Cookies
STEP ONE: In a medium mixing bowl, mix the dry ingredients until combined.
STEP TWO: Beat the vegan butter and sugars in the large bowl of a stand mixer on low speed for 15 seconds.
STEP THREE: Scrape down the sides of the bowl and add the wet ingredients - egg, vanilla, and pumpkin. Mix again on medium speed for 2 minutes.
STEP FOUR: Add the flour mixture and mix again on low speed for 30 seconds. Scrape the bowl down and mix again on medium speed for 30 seconds.
STEP FIVE: Set batter aside to rest for 30 minutes. Preheat the oven to 350F.
STEP SIX: Using a medium cookie scoop, portion balls of pumpkin cookie dough onto a parchment paper lined baking sheet.
STEP SEVEN: Bake for 10-12 minutes. Remove from the oven and allow the baked cookies to cool for a few minutes on the cookie sheet. Remove from the sheet and cool completely on a wire rack.
Dairy Free Cream Cheese Frosting
If you like cream cheese frosting, you'll love this one! It's a delicious mix of sweet sugar and the mild cream cheese. Yum!
Use a medium bowl and mix the cream cheese and powdered sugar together. It should be thick, but not hard to spread.
Make sure the cookies are completely cool before frosting and then dollop each with as much frosting as your crowd likes. Dust them with extra cinnamon for an added touch or serve as-is.
Substitutions
- Gluten free flour blend - This recipe was tested with King Arthur Measure for Measure GF flour blend, it has not been tested with other blends like Bob's Red Mill. If you opt to use another flour mix, make sure it contains xanthan gum. Single flours like coconut flour or oat flour are not recommended.
- Baking soda, baking powder, salt - There are no substitutes for these essential ingredients.
- Cinnamon and pumpkin pie spice - There is no substitute for the cinnamon or pumpkin pie spice.
- Vegan butter - Regular butter may be used. Do not use melted butter.
- Granulated sugar - A sugar substitute like Swerve sweetener may be used.
- Brown sugar - Coconut sugar may be substituted for the brown sugar.
- Egg - You may use an egg substitute like a flax egg to make vegan pumpkin cookies.
- Vanilla extract - There is no substitute for the vanilla extract.
- Pumpkin purée - There is no substitute for the pumpkin puree. Do not use pumpkin pie filling.
- Vegan cream cheese - Feel free to use regular cream cheese if you can tolerate dairy.
- Powdered sugar - I have not tested a powdered sugar substitute but in my experience, when used to make a frosting they leave the frosting with a chemical taste.
These substitutions can be found in my Amazon store.
Variations
These cookies are delicious they way they are, but here are some ideas for variations and add-ins:
- Make vegan gluten-free pumpkin cookies by using an egg substitute for the egg.
- Add in some chocolate chips (or check out this recipe for pumpkin chocolate chip cookies).
- Add in some white chocolate chips.
- Add nuts to the batter - walnuts or pecans would be delicious.
Equipment & Tools
Here are the tools you'll need to make these cookies:
- Cookie sheet
- Medium cookie scoop
- Large mixing bowl (or bowl of a stand mixer)
- Stand mixer
- Digital scale
The tools needed to make these cookies can be found in my Amazon store.
Storing these Cookies
You have a few options for storing these soft cookies:
Unbaked dough: Unbaked cookie dough stores very well. The dough can be refrigerated in an airtight container for up to 2 days. Portion and bake as directed. For the best results when freezing the cookie dough, portion the balls of dough onto a cookie sheet and freeze until firm. Remove the sheets from the freezer and place the frozen dough into an airtight container. Keep frozen until ready to bake. Bake as directed.
Baked cookies: Baked cookies get softer by the day. For best results enjoy them within 2 days. Frosted cookies will do better in the refrigerator. Enjoy within 3 days if refrigerating.
💭Pro Tips
For the absolute best tasting and best textured cookies follow these tips:
Use room temperature ingredients
Room temperature ingredients are important in not just this recipe, but other breads, muffins and even pancakes too. The reason why has to do with the mixing. Imagine trying to mix a stick of cold butter in the mixer - it won't mix easily, if at all, resulting in batter that is not the correct consistency. Cold ingredients don't incorporate easily, which can negatively affect the end result. (More on this in my baking masterclass!).
Use a digital scale to weigh ingredients
Although you might see cups and be tempted to whip out those measuring cups for the flour and starches, don't! Cups is not an accurate measurement and can drastically change your breads, rolls and biscuits as one cup of flour can be more or less than the recipe actually calls for. Instead, pull out your digital scale and weigh your flours and starches in grams. Grams is undeniably accurate!
Use pumpkin puree, unseasoned
Pumpkin can be found in a couple different varieties... you can actually make your own puree from cooking an actual pumpkin or you can buy a can in the store. Whichever route you take, you'll want the pumpkin that is just straight pumpkin, nothing added to it. And since this recipe only uses 130 grams, you'll have enough left over for making these pumpkin scones, these pumpkin muffins and these pumpkin donuts too!
Use the flour mix recommended in the recipe
This recipe has been tested and retested with King Arthur Measure for Measure flour blend. It's a dairy free blend that I have found to work perfectly in these cookies. They don't turn out grainy or crumbly and aren't challenged with dryness. Other blends may work but they have not been tested.
Dairy free cream cheese frosting tip...
As you're working with dairy free cream cheese, keep this in mind: The dairy free version of cream cheese tends to be softer than it's regular counterpart. That's why you'll only use 4 ounces instead of the usual 8 ounces to mix the frosting.
FAQs & Troubleshooting
Possibly, but the only one that's been tested has been King Arthur Measure for Measure. Other blends may work, but I can't confidently recommend another.
If you actually poured them into a dish to taste, yes. The pure vanilla has a smoother, more vanilla flavor. The imitation is more chemically derived, almost like the difference between sugar and Sweet and Low. But in all honesty, when using it in things like cookies and cakes, the difference isn't even noticeable. Would I recommend imitation vanilla extract in things like frostings, where it's unbaked and the flavor really shines? No, but in your baked goods, imitation vanilla can pass in a pinch.
The Kite Hill brand is both excellent tasting and excellent in recipes. I highly recommend it!
You can use a hand mixer to mix this cookie dough - just follow the same steps and mixing time frame.
These cookies store extremely well. Similar to these almond flour sugar cookies, they get softer by the day. The best way to store them would be before frosting them. In fact, you could make them a day before you need them and then frost as needed. They'll stay fresh in a sealed plastic bag or storage container for 2 days, unfrosted. After frosting, you'll need to enjoy them the same day or store them in the refrigerator for up to 3 days.
This is a personal preference but I would recommend the parchment paper as it makes for easy clean up. And parchment can be reused too!
More Cookie Recipes!
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Super Soft Gluten Free Dairy Free Pumpkin Cookies
Ingredients
Cookies
- 165 grams gluten free flour mix about 1 ¼ cups
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup vegan butter
- 100 grams brown sugar about ½ cup
- 50 grams granulated white sugar about ¼ cup
- 1 egg
- 1 teaspoon pure vanilla extract
- 130 grams pumpkin puree about ½ cup
Frosting
- 4 ounces dairy free cream cheese
- 117 grams powdered sugar about 1 cup
Instructions
For cookies
- In a medium mixing bowl, combine flour blend, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk until fully combined.
- In the bowl of a stand mixer, beat the butter and sugars for 30 seconds, or until creamy.
- Add the egg, vanilla and pumpkin and mix on low until incorporated. Scrape the bowl down and mix on medium speed for 2 minutes.
- Add the flour mixture to the stand mixer bowl and mix for 30 seconds on low speed. Stop machine and scrape the bowl down. Mix again on medium for 30 seconds.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 350F. Using a medium size cookie scoop, place scoops of batter 2 inches apart on cookie sheets lined with parchment paper.
- Bake cookies for 10-12 minutes. Remove from the oven and let cool on a wire rack for 5 minutes before removing from the pan to the rack to cool completely.
- Repeat with remaining batter.
For Frosting
- In a medium bowl, combine the softened cream cheese and powdered sugar. Mix on low speed until fully mixed.
- Scrape the bowl down and mix again for a few seconds until remaining sugar is mixed.
- Frost cooled cookies with a dollop of frosting each.
Video
Notes
- The recipe has been tested with King Arthur Measure for Measure gluten free flour blend.
- A hand held mixer can be used - times and speeds are the same.
- Make sure to let the batter rest the full 30 minutes.
- Cookie dough will be soft - use a spatula to lightly flatten the tops.
- Cookies will not spread much so the size you scoop is the size they'll be after baking.
Nutrition
Original pictures:
Cyndi Daugherty
These were absolutely delicious! I had a hard time stopping myself from eating them all at once! They are best eaten within 24 hours as they begin to become sticky.
Christine
Hi Cyndi, oh wonderful, so glad you enjoy them!
~Christine
Becky
While these tasted amazing, they really spread out in a pancake-like fashion while cooking. It makes me wonder if the “30 minute rest” should have been in the fridge…
Christine
Hi Becky,
They shouldn't have spread like that. Let's see... Did you make any substitutions or use a different flour and then did you measure by weight?
Christine