Gluten-Free Pumpkin Spice Cream Cheese Cookies recipe.

These gluten-free pumpkin cream cheese cookies are my go to fall recipe. They are perfect for Thanksgiving or Friendsgiving or just for a Sunday football treat 🙂 Trust me, they are a crowd pleaser!

These cookies have more of a soft, cakey texture rather than a crispy texture. And unlike many gluten free recipes, these stay moist for a long time so if you can actually resist eating them all the day you make them, they will still be good for a bit!

My favorite thing about this recipe is how simple it is. Whether you are a seasoned baker or only bake for special occasions, these pumpkin spice cream cheese cookies are easy to whip up nice and quick. I have brought these to so many friend and family gatherings and also just made them for my husband and I in the fall because we love them so much.

This recipe can of course be made using regular flour for a non-gluten-free version, and I always encourage my readers to play with spices when you are cooking or baking based on what your personal preferences are! I love nutmeg and cinnamon so this recipe is heavier on those.

I also make these cookies pretty large as you can see, but if you want more bite size cookies, this recipe would be great for that too. Simply place smaller size scoops onto the baking sheet!

If you don’t have a stand mixer, an electric hand mixer and mixing bowl will work well also, though the mixture does become quite thick once all ingredients are combined so it will take a little muscle lol!

I have recently been using this flour, which has xanthan gum mixed into it already, but if you are using straight gluten-free flour, add in two teaspoons of xanthan gum.

I hope you enjoy these delicious pumpkin cream cheese cookies just as much as my husband and I do!

Gluten-Free Pumpkin Spice Cream Cheese Cookies

The most delicious, moist, cakey pumpkin spice cookies with cream cheese frosting. These are perfect for Thanksgiving, Friendsgiving, Christmas or just a Sunday football treat in the fall.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 18

Servings: 18 large cookies

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Pumpkin Spice Cookies

2 1/2 cups gluten-free all purpose flour
2 tsp xanthan gum *** {only if not pre-mixed into your flour}
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1/2 cup butter {softened}
1 cup sugar
1/2 cup brown sugar
1 can {15 oz} pumpkin
1 egg
1 tsp vanilla extract

Cream Cheese Frosting

2/3 cup cream cheese {room temperature}
2 tbsp unsalted butter {softened}
2/3 tsp vanilla extract
1 1/3 cup powdered sugar

Equipment

Oven
Stand Mixer or Electric Hand Mixer
Whisk
Spatula
Baking Sheets
Parchment Paper

Method

To Make the Pumpkin Spice Cookies:

Preheat oven to 350°. Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined. Set aside.
In the bowl of a stand mixer with edge beater paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed for about one minute. Add the canned pumpkin, egg, and vanilla and continue to beat on medium speed until combined. Gradually fold in the flour mixture until well combined.
Place heaping scoops of batter on lined baking sheets. I like to use a 1/4 cup scoop. These cookies do not flatten during baking, so use a spatula or your fingers to flatten and shape them to you desired shape and size beforehand.
Bake for approximately 18 minutes or until the cookies bounce back slightly when you touch them. Allow cookies to cool before frosting generously with cream cheese frosting.

To Make the Cream Cheese Frosting:

While the cookies are baking, beat cream cheese, butter and vanilla together on medium-high speed until smooth in the bowl of a stand mixer with whisk attachment. Gradually add in the powdered sugar until well combined, pausing to scrape sides and bottom of bowl with a spatula once.