Gluten Free Pumpkin Cookies

These gluten-free pumpkin cookies are soft, lightly spiced, and topped with a creamy maple frosting—perfect for fall.

22 min Serves 15 Hard American

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These gluten-free pumpkin cookies use coconut flour and maple syrup for a naturally sweetened treat. They bake up soft and are finished with a tangy cream cheese frosting. Chilling the frosted cookies sets the topping and melds the flavors beautifully.

Directions

In a bowl, combine coconut flour, sea salt, pumpkin pie spice, and baking powder. Whisk until evenly mixed; set aside.

In another bowl, mix together canned pumpkin, 1/2 cup pure maple syrup, 1 tablespoon vanilla extract, and eggs. Whisk well.

Pour the dry mixture into the wet mixture and whisk until fully combined.

Shape the cookie dough onto a baking sheet. Since they won't rise during baking, form them exactly as desired.

Bake at 350°F for 10-12 minutes, until the bottoms are lightly browned. The cookies will stay soft.

Using a spatula, carefully move the hot, delicate cookies to a cooling rack.

While cookies cool, prepare the frosting. In a bowl, beat softened reduced fat cream cheese and powdered sugar until combined. Do not add other ingredients yet.

Add plain nonfat Greek yogurt, 1/4 cup pure maple syrup, and 1/2 teaspoon vanilla extract to the cream cheese mixture. Use an electric mixer to beat until smooth and silky.

Once cookies are completely cool, spoon a generous amount of frosting onto each and swirl with the back of a spoon.

Refrigerate the frosted cookies for at least 1 hour before serving.