Monday, October 26, 2015

Gluten-free Pumpkin Cookies Recipe, Cream Cheese Frosting (The BEST!)

And from wonderful pumpkin, this delicious treat is made:

with cream cheese frosting 

I'd recommend freezing them after eating one or two. They're dangerously delicious!
Original recipe, before tweaking, is from

1 c. light brown sugar
1 c. sugar
1 c. olive oil (or other cooking oil - I happened to have olive oil)
1 15-oz. can pumpkin (or seed and bake your own at 350 for 1 1/4 hours, then scoop out the flesh and puree)
2 eggs, slightly beaten
1 t. vanilla
3 1/2 c. gluten-free all-purpose flour (I used Krusteaz, which I found at Sam's Club.)
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 T. pumpkin pie spice

Chopped walnuts (Optional for some, essential for me.)
Mini Semi-sweet chocolate chips (Optional for some, essential for me.)

2 oz. cream cheese, soft
1 c. powdered sugar
1/4 c. plain Greek yogurt (I used Fage, my favorite)
(Add enough additional powdered sugar to get the right consistency.)

Preheat oven to 350 degrees F. Line baking sheet with parchment or spray with cooking spray.
Combine first six ingredients in your KitchenAid (Not necessary, of course, but I'm a big fan of KitchenAid) mixing bowl and whip until fluffy.

In another bowl, mix the next five ingredients.

Add the dry ingredients gradually to the mixing bowl as the mixer is running and mix on low to medium. Gradually mix in the nuts and chocolate chips. (The amount is up to you).

When everything is combined, drop dough by spoonfuls onto the baking sheet. I use a jellyroll pan and get a dozen cookies per sheet, because I tend to make them rather large.

Bake for 13 minutes. Remove from oven and leave on the pan until the cookies have cooled - then remove.

Combine the frosting ingredients and frost the cookies when they're cool. Do NOT stack these cookies unless you want one big huge glob of cookie. (I learned this the hard way) This time I left them out on the counter after frosting until the frosting was completely set, and only then did I put them in a container to freeze. I also used parchment between the two layers. Hopefully that will work.

Ready to eat - or for the freezer

Official taste testers and trusty assistants


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Susie said...

Judy, Those cookies looks so good and your taste testers look pretty nice too.LOL.. I looked back thru some posts I have missed. My goodness one son in the family photo looks just like your husband. I saw a young girl that looked like you in there. A nice looking family. I always love seeing your pictures. Those of the water were so peaceful. Blessings, xoxo,Susie
p.s. congrats to the soap winners.

eileeninmd said...

Hello Judy, your iced pumpkin cookies sounds yummy! Thanks for sharing your recipe. Cute shot of your taste testers! Happy Monday, enjoy your new week!

21 Wits said...

Good morning, scrumptious recipe, (one of my favorites) your photos are just delicious!

MadSnapper said...

yummmmmmmmmmmy... drooling now.... and the pumpkins are beautiful in that first photo as are the cookie eaters in the last photo

Tired Teacher said...

I love pumpkin cookies and haven't made any in ages.

Cathy said...

Those cookies look and sound delicious!

genie said...

Thank you SO MUCH for sharing your yummy gluten free cookie recipe. My daughter is gluten free and I adhere to the diet, too. I try to avoid it at all costs. These sound so good. I will definitely try them. Happy week.

Michele M./ Finch Rest said...

YUM! Thanks for the reminder, haven't made these in a very long time.

Your taste testers look so so happy! : - ) Can't blame them one bit, either!

SImple and Serene Living said...

I am definitely pinning, Judy. These sound delicious. xo Laura

L. D. said...

They look delicious. Makes me hungry for a snack.

Michelle said...

Those cookies look really good, especially with the icing.

Denise said...

now, I am hungry

Terri D said...

Those sure do sound good! I'll have to look for the gluten-free flour at Sam's. We don't need to use it, but I wonder how it stacks up to regular flour and total carbs? I've been using almond flour and flaxseed flour for breading meat because they have fewer carbs.

~Lavender Dreamer~ said...

I love anything with pumpkin! But I can't eat sugar so I'll have to just smell them! Yum! Enjoy your week! Hugs, Diane

Anita Johnson said...

I think I could eat cream cheese frosting on cardboard. But I think my friends would like the pumpkin better. Glad it's gluten free too...yum!

Margaret Birding For Pleasure said...

i am sure your taters loved these cookies

deb @ frugal little bungalow said...

These look delicious and the testers look happy! :) I love cream cheese frosting. I had recently taken cookies to the grands, and on another occasion some bread. Yesterday afternoon when I went empty handed I was informed my one of the twins to bring more cookies the next time! Maybe they should be pumpkin!

This N That said...

The cookies look yummy..Thanks for sharing..

podso said...

I'm not GF but I do enjoy GF foods--they all seem quite tasteful. Looks like you've got the best in taste testers.

Carla from The River said...

Yummy~thank you for sharing. :-) I mean "really" thank you for sharing. :-))
I love that last photo!

Magali@TheLittleWhiteHouse said...

It seems yummy, I'm going to try to adapt it to my own hopefully-temporary intolerances!


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