Gluten-Free Pumpkin Cookies with Maple Buttercream Frosting

Soft, warmly spiced, and full of pumpkin flavor, these gluten-free pumpkin cookies are the perfect easy fall dessert. Top them with maple buttercream frosting for an extra-special treat, or enjoy them just as they are. Honestly, they’re so good I usually skip the frosting!

These cookies are one of those recipes that just tastes like fall.

They’re soft, tender, lightly sweet, and filled with pumpkin pie spice. And while the maple buttercream frosting is delicious, I’ll let you in on a little secret: I often don’t even make it.

The cookies are seriously that good on their own.

That also makes them especially easy when I need something to bring to a fall potluck, party, family gathering, or other event. You can bake a batch, let them cool, put them on a platter and you’re done.

If you want something a little more decadent, though, the maple buttercream adds a wonderful buttery maple flavor that pairs perfectly with the pumpkin.

Why You'll Love These Gluten-Free Pumpkin Cookies

• Soft and tender instead of dry or crumbly

• Full of pumpkin and warm fall spices

• Easy to make in about 20–25 minutes

• Delicious with or without frosting

• Perfect for fall potlucks and parties

• Made with simple ingredients

• Nobody needs to know they're gluten-free!

Ingredients

For the Pumpkin Cookies

• 1 cup butter, softened

• 1/4 cup granulated sugar

• 3/4 cup packed light brown sugar

• 1 cup pumpkin puree

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 2 cups gluten-free 1-to-1 baking flour

• 1 teaspoon baking soda

• 1 1/2 teaspoons pumpkin pie spice

• 1/2 teaspoon kosher salt

Optional Maple Buttercream Frosting

• 1/2 cup butter, softened

• 2 cups confectioners' sugar

• 2 teaspoons pure maple syrup

• 2 tablespoons heavy cream, added as needed

Instructions

Make the Pumpkin Cookies

1. Preheat the oven.
   Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2. Cream the butter and sugars.
   Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat together until light and fluffy, about 3 minutes.

3. Add the wet ingredients.
   Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.

4. Combine the dry ingredients.
   In a separate medium bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, and salt.

5. Make the cookie dough.
   Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined.

6. Scoop the cookies.
   Drop the cookie dough by tablespoonfuls onto the prepared baking sheet, leaving a little space between each cookie.

7. Bake.
   Bake for approximately 10–12 minutes, or until the cookies are set.

8. Cool completely.
   Remove the cookies from the oven and transfer them to a wire cooling rack.

You can stop right here — and I often do! These cookies are soft, delicious, and flavorful enough that they really don't need frosting.

Or, if you're in the mood for an extra-special fall treat, make the maple buttercream.

How to Make Maple Buttercream Frosting

1. Add the softened butter, confectioners' sugar, and maple syrup to a mixing bowl.

2. Beat until light and fluffy.

3. Add the heavy cream about 1 tablespoon at a time, beating after each addition, until the frosting reaches the consistency you like.

4. Make sure the cookies are completely cool before frosting them.

Carrie's Gluten-Free Engineer Tips

Don't Overbake Them

These are supposed to be soft pumpkin cookies. Gluten-free baked goods can dry out quickly when they're overbaked, so don't wait for the cookies to become browned and crispy.

They should look set when you take them out of the oven and will continue to firm slightly as they cool.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Make sure your can says 100% pumpkin puree rather than pumpkin pie filling.

Pumpkin pie filling already contains sweeteners and spices, which would change the balance of the recipe.

Your Gluten-Free Flour Matters

A good 1-to-1 gluten-free baking flour makes this recipe easy because you don't have to mix several different gluten-free flours together.

I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, which you can find here:

https://amzn.to/4ipAhg9

As an Amazon Associate, I may earn from qualifying purchases at no additional cost to you.

Use Good Vanilla

Vanilla may seem like a small ingredient, but it helps round out the pumpkin and spice flavors.

One of the vanilla extracts I use is Spice Islands Vanilla Extract:

https://amzn.to/41o4ULP

As an Amazon Associate, I may earn from qualifying purchases at no additional cost to you.

Do You Have to Frost Pumpkin Cookies?

Absolutely not!

In fact, I usually skip the maple buttercream entirely.

The pumpkin keeps these cookies soft and moist, while the brown sugar, vanilla, and pumpkin pie spice give them plenty of flavor without adding anything else.

For a potluck, especially, I love leaving them unfrosted because they're easier to transport, easier to serve, and a little less messy.

If you're making them for Thanksgiving, a fall party, or just want something more decadent, add the frosting.

You really can't go wrong either way.

Perfect for a Fall Potluck

These have become one of those recipes I think is especially good for fall gatherings.

You don't have to slice anything.

You don't need plates and forks.

They're easy to grab from a platter.

And unlike some gluten-free desserts that may only appeal to the gluten