These easy frosted gluten-free pumpkin cookies are soft, pillowy, and topped with a dreamy lightened-up cream cheese frosting. Inspired by classic Lofthouse cookies, they're thick, cakey, and filled with cozy fall spice - the perfect gluten-free treat for any fall gathering or holiday cookie plate. No one will guess they're gluten-free!
A Quick Look At The Recipe
- ✅ Recipe Name: Soft Gluten-Free Pumpkin Cookies with Cream Cheese Frosting
- 🕒 Ready In: 40 minutes (includes chill time)
- 👪 Serves: 20-22 cookies
- 🍽 Calories: ~200 per frosted cookie
- 🥣 Main Ingredients: Gluten-free flour, cornstarch, pumpkin purée, Greek yogurt, butter, cream cheese, maple syrup, pumpkin spice
- 📖 Dietary Info: Gluten-free, kid-friendly, can be made dairy-free, no refined oils
- ⭐ Why You'll Love It: Extra soft and pillowy (Lofthouse-style), topped with a tangy cream cheese yogurt frosting, easy to customize with dairy-free swaps, and perfect for fall gatherings or holiday cookie plates.
SUMMARIZE & SAVE THIS CONTENT ON
I've always loved those pillowy Lofthouse cookies from the grocery store bakery, but they're not gluten-free and usually full of artificial ingredients. So I set out to recreate them in my own kitchen - softer, fluffier, and topped with a tangy cream cheese frosting that tastes like fall in every bite. After a few test batches, I nailed it: tender pumpkin spice cookies that melt in your mouth and hold up beautifully under frosting. Just like my viral Healthier Lofthouse Cookies recipe!
I bake these every year for Thanksgiving dessert tables, Halloween parties, and holiday cookie plates - right next to my Mini Protein Pumpkin Cheesecakes and gluten-free Apple Pie Oatmeal Cookies. Whether you're hosting or just craving something festive, these frosted pumpkin cookies prove that gluten-free baking can be every bit as soft, sweet, and nostalgic as the classics.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Behind This Recipe (My Testing Notes)
- Ingredients You'll Need
- Easy Substitutions & Variations
- Need to substitute an ingredient?
- How to Make Soft Gluten-Free Pumpkin Cookies with Frosting
- 1 Minute Video Tutorial
- Expert Tips for Perfect Gluten-Free Pumpkin Cookies
- Troubleshooting Guide
- Frequently Asked Questions
- Serving Suggestions
- Storage & Freezing Tips
- More Gluten-Free Cookie Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
WOW! These cookies were unbelievably delicious. I made them on Saturday for my kid's birthday party, and they were devoured in minutes.
- Shelly
Why You'll Love This Recipe
- Soft & Cakey: Extra thick and pillowy, just like Lofthouse cookies.
- Frosted & Festive: Topped with tangy cream cheese frosting that melts in your mouth.
- Gluten-free made simple: Uses a 1:1 gluten-free flour blend - no specialty ingredients needed.
- Cozy Fall Flavors: Pumpkin puree + pumpkin pie spice = ultimate fall cookie.
- Better-for-you twist: Made with Greek yogurt for extra moisture and a little boost of protein.
- Make ahead for gatherings: Dust with extra pumpkin spice or sprinkles to make them party-ready. They're also a hit on Thanksgiving dessert tables, at fall bake sales, and during holiday cookie exchanges.
Behind This Recipe (My Testing Notes)
I bake and test dozens of gluten-free desserts every season, and I knew these pumpkin cookies had to be festive and foolproof. After multiple rounds of testing, I found the winning formula: cornstarch for that soft, Lofthouse-style crumb, Greek yogurt for extra moisture and a little protein, and pulling them from the oven just before they look done so they stay pillowy as they cool.
Ingredients You'll Need
- Gluten-free flour blend: Use a 1:1 all-purpose gluten-free flour blend that includes xanthan gum (such as King Arthur or Bob's Red Mill). It gives the cookies structure without needing extra specialty flours.
- Cornstarch: My secret to that soft, Lofthouse-style texture. Cornstarch lightens the flour mix, making each bite pillowy instead of dense.
- Pumpkin purée: Adds natural sweetness and moisture. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Pumpkin spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves brings warm fall flavor to every bite.
- Butter: Adds richness and flavor while helping the cookies hold their shape. You can also use vegan butter for a dairy-free option.
- Egg: Provides structure and moisture. Without it, the cookies can turn out too crumbly.
- Greek yogurt: A Healthful Blondie touch - it keeps the cookies soft, adds a little protein, and balances sweetness.
- Sugar: A mix of granulated sugar and brown sugar creates the perfect chewy-soft texture and just the right sweetness.
- Baking powder & baking soda: The combo gives these cookies their lift while keeping them soft and cakey.
- Cream cheese: For the frosting base - a creamy, tangy, and classic ingredient. You can use full-fat or light block-style cream cheese.
- Maple syrup: Naturally sweetens the frosting while adding a subtle fall flavor.
- Vanilla extract & salt: Rounds out flavors in both the cookies and frosting.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make them dairy-free: Use ¾ cup vegan butter (168 g) instead of butter, ¼ cup thick non-dairy yogurt (60 g, such as almond or coconut) instead of Greek yogurt, and 8 oz dairy-free cream cheese in place of regular cream cheese for the frosting.
- Pumpkin spice swap: Mix 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + a pinch of cloves if you don't have pumpkin spice.
- No cornstarch on hand? Use 2 tablespoons arrowroot starch or 2 tablespoons tapioca starch instead.
- Frosting variations: Add ½ teaspoon cinnamon or ¼ teaspoon maple extract to the frosting for extra fall flavor. Or leave unfrosted for a lighter cookie.
- Pumpkin purée swap: Use ½ cup butternut squash purée if you're out of pumpkin.
- Flour alternatives: These cookies were designed for a 1:1 gluten-free blend. If you want to bake with oat flour, try my oat flour chocolate chip cookies instead!
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Soft Gluten-Free Pumpkin Cookies with Frosting
- Step 1: Cream the butter and sugar with a stand or hand mixer until light and fluffy (about 1-2 minutes).
- Step 2: Mix in the egg, Greek yogurt, pumpkin purée, and vanilla. Add the dry ingredients in three parts on low speed, stopping once the flour disappears.
- Step 3: Scoop about 2 tablespoons of dough per cookie. Use your finger to pat and flatten each to about ½ inch thick gently.
- Step 4: Bake at 350°F (175°C) for 8-9 minutes, until puffed and lightly golden on the bottom.
- Step 5: While the cookies cool, beat the frosting ingredients together until smooth and fluffy.
- Step 6: Frost the cooled cookies and sprinkle with pumpkin spice, if desired.
1 Minute Video Tutorial
Expert Tips for Perfect Gluten-Free Pumpkin Cookies
- Don't skip the cornstarch: It's the secret to that pillowy, Lofthouse-style texture.
- Chill the dough for 20 minutes: This prevents spreading and gives the cookies a thicker, softer bite.
- Spoon & level your flour: Too much flour will make the cookies dense instead of light and fluffy.
- Bake just until set: The cookies should look slightly underdone when you pull them out - they'll finish setting as they cool.
- Cool completely before frosting: Otherwise, the frosting will melt and slide off.
- For neat edges: Gently press a round cookie cutter around each cookie right after baking to "scoot" them into perfect circles.
Troubleshooting Guide
I've tested these cookies dozens of times - here are the most common issues and how to fix them:
- Cookies spread too much: Chill the dough at least 20 minutes, and spoon and level your flour.
- Dry or cakey: Bake 1-2 minutes less and double-check your flour measurement.
- Too flat: Make sure baking powder/soda is fresh, and don't skip cornstarch.
- Cookies stick to the tray: Line the tray with parchment or a silicone mat to prevent sticking.
- Bland flavor: Make sure you are using enough pumpkin pie spice.
- Frosting runny: Use block-style cream cheese and chill frosting if needed.
- Frosting melts off: Wait until cookies are completely cool before frosting.
Frequently Asked Questions
The combo of cornstarch, pumpkin purée, and Greek yogurt keeps them pillowy, just like Lofthouse-style cookies.
Yes. Chilling for 20 minutes prevents spreading and gives you thicker, softer cookies.
Yes. Since these cookies are topped with cream cheese frosting, they should be stored in the refrigerator in an airtight container. They'll stay fresh for up to 5 days. If you prefer a softer bite, let them sit at room temperature for 10-15 minutes before serving.
Yes. Chill the dough up to 24 hours before baking, or freeze dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
You can! Use vegan butter, a thick non-dairy yogurt, and dairy-free cream cheese for the frosting.
No - pumpkin pie filling has added sugar and spices, which will change the flavor and texture of these gluten-free pumpkin cookies. Always use 100% pure pumpkin purée.
Serving Suggestions
These frosted pumpkin cookies are a cozy fall treat all on their own, but here are a few fun ways to enjoy them (gluten-free, of course):
- With a warm drink: Pair with chai tea, apple cider, protein hot chocolate, or your morning coffee for the perfect fall snack.
- Holiday cookie plates: Mix them with classics like my Healthy Snickerdoodles and Peanut Butter Almond Flour Cookies for a festive spread.
- After-dinner dessert: Serve with a scoop of vanilla ice cream or alongside Mini Protein Pumpkin Cheesecakes for a fall-themed dessert board.
- For gatherings: Dust with extra pumpkin spice or sprinkles to make them party-ready.
- For kids: Pack a festive fall treat in their school lunchboxes.
Storage & Freezing Tips
- Unfrosted Cookies: Keep unfrosted cookies in an airtight container for up to 2-3 days.
- Frosted Cookies: Frosted cookies stay fresh in a sealed container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted cookies or dough balls in a single layer, then transfer to a bag and store for up to 3 months. Pro tip: Layer parchment paper between cookies before freezing to prevent sticking.
More Gluten-Free Cookie Recipes You'll Love
If you loved these gluten-free pumpkin cookies, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Soft Gluten-Free Pumpkin Cookies
Ingredients
The Cookies:
- 3 cups gluten-free 1:1 baking flour, spooned & leveled
- 2 tablespoon cornstarch*
- 2 - 3 teaspoon pumpkin pie spice , I like a strong pumpkin flavor (3 tsp) but this depends on your taste preferences
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 large egg, room temperature
- ½ cup pumpkin puree, room temperature
- ¼ cup greek yogurt (2 or 5%), room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup granulated sugar
- ¾ cup unsalted butter (12 tbsp), room temperature
Cream Cheese Yougrt Frosting:
- 8 oz cream cheese or Neufchatel, room temperature
- ¼ cup greek yogurt (plain or vanilla), room temperature
- ¼ cup real maple syrup, room temperature
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, add gluten-free flour. Remove 2 tablespoons of flour (you can discard this or add it back to the bag). Then, add cornstarch, baking soda, baking powder, salt, and pumpkin pie spice. Whisk or sift until there are no lumps.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment or using a handheld electric mixer, cream the butter and sugar together until light and creamy, about 1-2 minutes.
- Add Wet Ingredients: Add the egg, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture. Beat until everything is well combined.
- Add Dry Ingredients: Gradually add the dry ingredients in three increments on low speed, stopping as soon as the last bit of dry flour disappears. Scrape the sides of the bowl with a spatula to ensure everything is mixed.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Shape the Cookies: Use a cookie scoop to portion out about 2 tablespoons of dough for each cookie. Roll and flatten them to about ½ inch thick.
- Bake: Bake the cookies for 8-9 minutes. They may look underdone and will puff up, with the bottoms turning just barely golden. Remove them from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack. For softer cookies, bake for 8 minutes; for slightly firmer cookies, bake for up to 9-10 minutes.
- Make the Frosting: While the cookies cool, prepare the frosting. In a large mixing bowl, combine all frosting ingredients and beat with a handheld electric mixer on medium speed until fluffy and smooth. A stand mixer works great too!
- Frost the Cookies: Ensure the cookies are completely cool before frosting. Once cooled, spread the frosting on top of each cookie and dust with extra pumpkin spice if desired. Enjoy!
Saskia says
They're so soft and fluffy, just like those classic Lofthouse cookies we used to love!! The cream cheese yogurt frosting is the perfect touch.... sweet, creamy, and not too heavy. I love that they're gluten-free and made with wholesome ingredients, so I can enjoy them guilt-free. Can't wait to bake another batch!
Tati Chermayeff says
So happy you loved them! 😄 Soft, fluffy, and guilt-free is the dream—glad the frosting hit the perfect note too!
Andy says
LOVE! These cookies were so amazing: soft and like a cake. It reminds me of the lofthouse cookies. Love it.
Shelly says
WOW! These cookies were unbelievably delicious. I made them on Saturday for my kids birthday party and they were devoured in minutes.