Gluten Free Pumpkin Pie Cookies

These Gluten Free Pumpkin Cookies with maple cream cheese frosting are melt in your mouth delicious. Each cookie tastes like a mini pumpkin pie!

These cookies taste like pumpkin pie!

These gluten free pumpkin cookies are so fun to make and taste like mini little pumpkin pies.

The cookie itself is made from a simple coconut flour base with real pumpkin and pure maple syrup as a natural sweetener.

Pair it with homemade cream cheese frosting swirled thick on top for the perfect layered fall dessert.

How to make gluten free pumpkin pie cookies

Step 1: Add the coconut flour, salt, pumpkin pie spice, and baking powder to a mixing bowl and whisk to combine. Add the pumpkin, maple syrup, vanilla extract, and eggs to a separate mixing bowl and mix well. Add the dry ingredients to the wet and whisk until combined.

Step 2: Form the pumpkin cookies and place them on a nonstick baking sheet (they will not rise, so the shape that you form will stay that way for the most part)

Step 3: Bake the pumpkin cookies at 350 degrees for 10-12 minutes, or until the bottoms are cooked. The cookie will stay soft. Gently transfer cookies to a cooling rack using a spatula (they will be delicate while hot).

These pumpkin cookies are not your normal cookies. They are a bit softer than most, and very delicate. Once cooled, these cookies taste very similar to pumpkin pie texture.

Making the cream cheese frosting

While the cookies cool, it is time to make the cream cheese greek yogurt frosting.

Step 4: Add the cream cheese and powdered sugar to a mixing bowl and beat until combined. Next, add the greek yogurt, maple syrup, and vanilla extract and beat until smooth.

Step 5: Once cookies have cooled, add a generous dollop of frosting to the top, using a spoon to swirl it around. Chill the cookies in the fridge at least one hour.

More Pumpkin Recipes

• Gluten Free Pumpkin Muffins
• Gluten Free Pumpkin Pie
• Dark Chocolate Pumpkin Truffles
• Pumpkin Cream Cheese Dip

These cookies should be served chilled for best taste (just like pumpkin pie). Try these this fall for a delicious gluten free pumpkin dessert!

Notes

When making the frosting, be sure to just beat the softened cream cheese and powdered sugar together first before adding the other ingredients. The frosting will not combine properly if you attempt to mix it all at once

Nutrition

• Calories: 101kcal
• Carbohydrates: 17g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.002g
• Cholesterol: 26mg
• Sodium: 88mg
• Potassium: 95mg
• Fiber: 2g
• Sugar: 13g
• Vitamin A: 1980IU
• Vitamin C: 1mg
• Calcium: 51mg
• Iron: 0.4mg