These homemade soft pumpkin cookies will give you all the fall feels. Each cookie is full of sweet pumpkin, spices, and topped with a dreamy cream cheese frosting. You won’t believe what you’re enjoying is gluten and dairy free, but they are.
Prepare for these cookies to melt-in-your-mouth. You’ll find yourself baking and icing several batches before Thanksgiving. Speaking of Thanksgiving– these are a dessert table must on the big day.
There is no doubt these cookies are one of my family’s all-time favorite fall desserts.
Even without the dairy free cream cheese frosting, these cookies are a dream. They’re so soft and delicious, and everyone’s favorite.
Grab your canned pumpkin and baking sheets. Let’s enjoy the change of season with these soft pumpkin cookies.
soft pumpkin recipe ingredient notes
- dairy free butter— Earth Balance Buttery Sticks are my go-to. They are gluten, dairy, and soy free.
- granulated sugar
- baking soda
- baking powder
- salt
- ground cinnamon
- pumpkin pie spice
- egg
- vanilla extract
- canned pumpkin
- gluten free all purpose flour— I commonly use Bob’s Red Mill GF 1 to 1 Baking Flour for this recipe, which has xanthan gum in the blend
- xanthan gum— omit this from the recipe if your gluten free flour has this in the blend or guar gum
- dairy free cream cheese— there are a few dairy free brands on the market. For this recipe I find the Kite Hill dairy free Plain Cream Cheese works best. This is also soy free.
- powdered sugar
more fall recipes you’ll love
- crock-pot taco soup— this is one of my go-to fall meals. It’s easy to prepare the night before in the crock-pot and place in the refrigerator until morning. The flavors are mouthwatering, and the topping ideas are endless.
- deep fried apple fritters— growing up I loved nothing more in the fall than deep fried fritters. I love being able to enjoy these again… gluten and dairy free.
- crunchy crock-pot chex mix— this must-have snack mix is my go-to for sporting events, travel, and during game nights with family and friends.
lastly
Enjoy these for dessert or breakfast. They’re even better enjoyed with a cup of coffee, hot chocolate, or warm apple cider.
Go all out this fall and enjoy the best of eating gluten and dairy free.
If you’re planning ahead for Thanksgiving, keep these cookies in mind for the dessert table. And you’ll find several other festive recipes on my website, perfect for Thanksgiving Day too.
Go ahead and sign up for our exclusive monthly emails. I’ve got exciting plans for this fall to share with my email subscribers.
Follow along on Instagram, Facebook, and Pinterest. Like and comment often so you don’t out on the very best of everything gluten and dairy free.
Eat well and feel well,
Jill
Softest Pumpkin Cookies
Ingredients
Cookie Ingredients
- 1 c dairy free butter, softened 2 sticks
- 1 c granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 egg
- 1 tsp vanilla extract
- 1 c canned pumpkin
- 2 c gluten free all-purpose flour see post for suggestion
- 1 tsp xanthan gum omit if your GF flour blend has this
Cream Cheese Frosting
- ¼ c dairy free butter, softened, but not melted ½ a stick
- 4 oz dairy free cream cheese, softened suggestions in post
- 1½ c powdered sugar
- ½ tsp vanilla extract
Instructions
For Cookies
- Preheat the oven to 350°F. Prepare 2 large cookie sheets with parchment paper and set aside.
- In a mixing bowl, beat butter for 1 minute. Add in sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
- Add egg and vanilla extract, then mix well.
- Next add in pumpkin until well combined.
- Then add in flour and xanthan gum (if needed). Beat until completely incorporated.
- Drop dough by large tablespoons on prepared cookie sheet (12 per baking sheet). Bake for 10-12 minutes.
- Allow to cool on the cookie sheet for 2-3 minutes; then transfer to a wire rack to cool completely before frosting. Cookies can even cool overnight in an airtight container.
Preparing the Cream Cheese Frosting
- In a large bowl, cream together the butter and cream cheese until smooth. Then place powdered sugar and vanilla extract into the bowl and beat until smooth and creamy, about 2 minutes. Refrigerate for 20 minutes.
- Ice cookies and place on a serving dish or in an airtight container in the refrigerator for up to 5 days.
Video
This delicious pumpkin cookie recipe was inspired by a traditional recipe found at What Molly Made.
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