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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.
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Prep Time 35 minutes
Cook Time 18 minutes
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:
  1. Preheat oven to 350°. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.  Set aside.
  3. 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.
  4. 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.
  5. 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:
  1. 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.

Notes

Store covered at room temperature for up to 5 days. Tag @sunseekinginstyle on instagram if you make this recipe & share it!