• Liz Satkowski

Gluten Free Pumpkin Cookies

Updated: Mar 1

Why hello there gourd-geous. I have got the perfect pumpkin recipe for your fall baking! I have created my Great Grandma's pumpkin cookies turned gluten-free. These cookies are the perfect fall treat. They are so soft with the best pumpkin flavor and then topped with a caramel frosting. I'm literally just drooling just looking at them right now. I hope you enjoy!

Makes 3 dozen Prep Time 10 mins Cook Time 10 mins Total Time 20 mins


Pumpkin Cookies:

  • 1 cup softened butter

  • 1 cup sugar

  • 1 egg

  • 1 cup pumpkin

  • 1 teaspoon vanilla extract

  • 2 cups gluten free flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup chopped walnuts (optional)

Caramel Frosting:

  • 3 tablespoons softened butter

  • 5 tablespoons milk

  • 1/2 cup brown sugar

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit, place parchment paper on a cookie sheet and set aside.

  2. In a medium bowl mix together butter, sugar and eggs until combined. Then add pumpkin and vanilla mixing until smooth.

  3. In a medium bowl mix flour, baking powder, baking soda, salt and cinnamon.

  4. Combine wet ingredients with dry and mix for 2 minutes (until smooth). Add (optional) walnuts and mix together.

  5. Scoop dough into 1 inch balls and place dough on baking sheets about 2 inches apart.

  6. Bake for 10-12 minutes then place on wire baking sheet to cool.

  7. While cookies are cooling start making the caramel frosting by adding butter, milk, brown sugar, powdered sugar and vanilla in a medium bowl and beating together until smooth (if too thick add 1/2 tablespoon of milk).

  8. Once cookies are fully cooked top with frosting and optional walnuts.

  9. ENJOY!!!!

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