I remember the first time I baked pumpkin cookies. It was one of those crisp fall afternoons when the leaves were showing off in shades of gold and orange.
The house smelled like warm spices, and as I pulled the cookies from the oven, my grandma walked in and said, “Now that’s how a kitchen should smell.” Since then, pumpkin cookies have been a staple in my kitchen every autumn.
But these?
These are something special.
These gluten-free pumpkin cookies are soft, lightly spiced, and naturally sweetened. They’re topped with a salted maple frosting that makes them irresistible. Whether you need a cozy treat for yourself or a crowd-pleaser for a holiday gathering, these cookies are pure comfort in every bite.
Tips for the Best Pumpkin Cookies
- For extra flavor, toast the oat flour in a dry pan over low heat for 3-4 minutes before using.
- Don’t overmix the dough—this keeps the cookies soft.
- For a dairy-free version, use a plant-based cream cheese.
- Make it nut-free by swapping almond flour for oat flour.
Variations & Substitutions
- Chocolate Lovers: Add mini chocolate chips to the dough.
- Crispier Edges: Bake for an extra 2 minutes.
- Spice It Up: Add a pinch of clove or allspice for a bolder fall flavor.
- No Refined Sugar? Swap coconut sugar for honey or maple syrup.
Serving & Storage
- Best Served: These cookies are perfect with a hot cup of tea or coffee.
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Freezing: Freeze unfrosted cookies in a zip-top bag for up to 3 months. Thaw and frost before serving.
Soft & Chewy Pumpkin Cookies with Salted Maple Frosting
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, gluten-free pumpkin cookies with a hint of spice and a sweet-salty maple cream cheese frosting.
Ingredients
For the Cookies:
- 1 ½ cups gluten-free oat flour (or almond flour for a nuttier taste)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup coconut sugar (or brown sugar for a deeper caramel flavor)
- ¼ cup melted coconut oil (or unsalted butter)
- 1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp salt
For the Salted Maple Frosting:
- ½ cup cream cheese (softened; can use dairy-free)
- 3 tbsp pure maple syrup
- ½ tsp vanilla extract
- ⅛ tsp sea salt
- 2 tbsp powdered sugar (optional for extra sweetness)
Instructions
Step 1: Prep the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla until smooth.
- In another bowl, combine the oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Step 2: Bake the Cookies
- Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheet. Flatten slightly with the back of the spoon.
- Bake for 9-11 minutes, or until the edges are set and the tops look dry.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Step 3: Make the Frosting
- In a small bowl, whisk together the cream cheese, maple syrup, vanilla, and sea salt until smooth. If you prefer a thicker frosting, add a little powdered sugar.
- Once the cookies are completely cool, spread the frosting over the tops.
Notes
Can be made dairy-free or nut-free. Perfect for fall and holiday gatherings!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~140
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
