Gluten-Free Pumpkin Cookies with Dairy-Free Cream Cheese Frosting

These homemade soft Dairy Free Gluten Free Pumpkin Cookies capture all the cozy flavors of fall. Each cookie is tender and spiced, finished with a smooth dairy-free cream cheese frosting for a perfect seasonal treat.

You might be surprised to learn these treats are both gluten and dairy free — but they still taste indulgent.

Expect melt-in-your-mouth texture and a gentle pumpkin flavor in every bite. They’re easy to make and so good you may find yourself baking multiple batches before the holidays.

Even without frosting these cookies remain delightfully soft and flavorful, making them a family favorite for fall desserts.

Grab a can of pumpkin and your baking sheets — these super-soft gluten-free pumpkin cookies are an ideal way to welcome the season.

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Why Make These Cookies

• Gluten free and dairy free while remaining simple to make
• Uses common pantry ingredients you may already have
• Yields about 2 dozen cookies and can be scaled up easily
• Balanced pumpkin flavor with warm fall spices in each bite

Recipe ingredient notes

Full ingredient details are also included in the recipe card below.

• dairy free butter — Earth Balance Buttery Sticks or any preferred vegan butter works well; choose one labeled gluten- and soy-free if needed.
• granulated sugar
• baking soda
• baking powder
• salt
• ground cinnamon
• pumpkin pie spice — check labels if avoiding allergens
• egg — room temperature eggs mix more easily; for a vegan option see FAQ
• vanilla extract — use a brand safe for your dietary needs
• canned pumpkin — use 100% pumpkin puree, not pumpkin pie filling
• gluten free all-purpose flour — a 1-to-1 blend with xanthan gum is convenient; adjust if your blend already contains binder
• xanthan gum — only add if your flour blend does not already include it
• dairy free cream cheese — look for a plain dairy-free cream cheese that fits your allergen needs
• powdered sugar

Helpful Tools

A few basic tools make this recipe simpler: measuring cups and spoons, mixing bowls, an electric mixer or hand whisk, baking sheets, and cooling racks.

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How to Make Gluten Free Pumpkin Cookies

To Make Cookie Dough

1. Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper and set aside.
2. In a large bowl, beat the dairy-free butter for about 1 minute. Add granulated sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; mix until combined.
3. Add the egg and vanilla extract and mix until incorporated.
4. Stir in the canned pumpkin until evenly mixed.
5. Add the gluten-free flour and xanthan gum (only if your flour blend does not include it). Beat until the dough is fully combined.
6. Drop dough by large tablespoons onto the prepared sheets (about 12 per sheet). Bake 10–12 minutes or until set.
7. Let cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting. Cookies can also cool overnight in an airtight container before frosting.

Preparing the Cream Cheese Frosting

1. In a bowl, beat the softened dairy-free butter and dairy-free cream cheese until smooth. Add powdered sugar and vanilla extract and beat until creamy, about 2 minutes. Chill the frosting for 20 minutes to firm it slightly.
2. Frost cooled cookies while they sit on a rack. Store on a serving dish or in an airtight container in the refrigerator for up to 5 days.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Avoid stacking cookies directly on top of one another to prevent the frosting from smearing; place parchment or wax paper between layers if necessary.

To freeze, flash-freeze the cookies on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.

Tips and Variations

• Use a cookie scoop or small ice cream scoop for uniform-sized cookies.
• Measure gluten-free flour using the spoon-and-level method rather than scooping directly from the bag to avoid dense cookies.
• Allow baking sheets to cool between batches; adding dough to a warm pan can cause excessive spreading or melting.
• For a sweeter, richer frosting, stir in a little pure maple syrup or a touch of dark brown sugar.
• Always use pure pumpkin puree, not pumpkin pie filling, for consistent texture and flavor.

FAQ

These pumpkin cookies make a wonderful seasonal treat for Halloween, Thanksgiving, or any autumn day. Pumpkin lovers will appreciate the soft texture and cozy spices in a gluten- and dairy-free version.

Serve them with hot chocolate or a warm cup of coffee for a comforting fall pairing.

More fall recipes you’ll love

• crock-pot taco soup — A simple, flavorful fall meal that reheats well and offers endless topping options.
• deep fried apple fritters — A nostalgic fall favorite, made gluten- and dairy-free.
• crunchy crock-pot chex mix — A must-have snack for game nights and travel.
• pumpkin bread
• chocolate pumpkin bread
• pumpkin ice cream

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