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Gluten Free Pumpkin Pie Cookies

These gluten free pumpkin cookies with maple cream cheese greek yogurt frosting are melt in your mouth delicious. Each cookie tastes like a mini pumpkin pie!

gluten free pumpkin cookies with cream cheese frosting on a plate

These gluten free pumpkin cookies are so fun to make and taste like mini little pumpkin pies.

The cookie itself is made from a simple coconut flour base with real pumpkin and pure maple syrup as a natural sweetener.

Pair it with homemade cream cheese frosting swirled thick on top for the perfect layered fall dessert.

Ingredients to make gluten free pumpkin cookies

  • canned pumpkin: not pumpkin pie filling
  • pure maple syrup: the real stuff. One of our favorite natural sweeteners!
  • vanilla extract
  • baking powder
  • coconut flour: helps keep these cookies so soft even after they cool down.
  • salt
  • pumpkin pie spice
  • eggs
  • plain nonfat greek yogurt
  • cream cheese
  • powdered sugar
pumpkin pie cookie on a plate

How to make gluten free pumpkin pie cookies

Step 1: Add the coconut flour, salt, pumpkin pie spice, and baking powder to a mixing bowl and whisk to combine. Add pumpkin, maple syrup, vanilla extract, and eggs to a separate mixing bowl and mix well. Add the dry ingredients to the wet and whisk until combined.

Step 2: Form the pumpkin cookies and place them on a nonstick baking sheet (they will not rise, so the shape that you form will stay that way for the most part)

Step 3: Bake the pumpkin cookies at 350 degrees for 10-12 minutes, or until the bottoms are cooked. The cookie will stay soft. Gently transfer cookies to a cooling rack using a spatula (they will be delicate while hot).

These pumpkin cookies are not your normal cookies. They are a bit softer than most, and very delicate.

Once cooled, these cookies taste very similar to pumpkin pie texture.

two pumpkin cookies stacked with the top one missing a bite

Making the cream cheese frosting

While the cookies cool, it is time to make the cream cheese greek yogurt frosting.

Step 4: Add cream cheese and powdered sugar to a mixing bowl and beat until combined. Next, add the greek yogurt, maple syrup, and vanilla extract and beat until smooth.

Step 5: Once cookies have cooled, add a generous dollop of frosting to the top, using a spoon to swirl it around. Chill the cookies in the fridge at least one hour.

This frosting is so deliciou. It is sweet and tangy, and doesn’t harden like normal cream cheese frosting.

Instead, it’s slightly sticky and sweet and oh so indulgent tasting with a hint of maple flavor.

two pumpkin pie cookies on a plate

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

These cookies should be served chilled for best taste (just like pumpkin pie).

Try these this fall for a delicious gluten free pumpkin dessert!

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Yield: 15 cookies

Gluten Free Pumpkin Cookies

gluten free pumpkin cookies with cream cheese frosting on a plate

These gluten free pumpkin pie cookies with cream cheese greek yogurt frosting are the perfect mini fall dessert. Each cookie tastes like a mini pumpkin pie!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

For the gluten free pumpkin cookies

  • 3/4 cup canned pumpkin
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon baking powder
  • 1/2 cup coconut flour
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon pumpkin pie spice
  • 2 eggs

For the Cream Cheese Frosting

  • 1/4 cup plain nonfat greek yogurt
  • 4 oz reduced fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pure maple syrup

Instructions

  1. Add the coconut flour, salt, pumpkin pie spice, and baking powder to a mixing bowl and whisk to combine. set aside
  2. Add pumpkin, maple syrup, vanilla extract, and eggs to a separate mixing bowl
  3. Whisk well to combine
  4. Add dry ingredients to the wet, whisking until thoroughly mixed
  5. Form cookies and place them on a baking sheet (they will not rise, so the shape that you form will stay that way for the most part)
  6. Bake the pumpkin cookies at 350 degrees for 10-12 minutes, or until the bottoms are cooked. The cookie will stay soft.
  7. Gently transfer cookies to a cooling rack using a spatula (they will be delicate while hot)
  8. While cookies are cooling, make the frosting
  9. Add cream cheese and powdered sugar to a mixing bowl and beat until combined (be sure to do this step first and not mix all of the ingredients at once)
  10. Add greek yogurt, maple syrup, and vanilla extract
  11. Use an electric mixer to beat until silky smooth
  12. Once cookies have cooled, add a generous dollop of frosting to the top, using a spoon to swirl the tops
  13. Chill cookies in the fridge for at least 1 hour
  14. Serve chilled and store leftovers in the fridge

Notes

When making the frosting, be sure to just beat the softened cream cheese and powdered sugar together first before adding the other ingredients. The frosting will not combine properly if you attempt to mix it all at once

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 81mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 2g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Instant Pot Creamy Sweet Potato Pasta (vegetarian) – this is the perfect fall recipe and tastes AMAZING! Even my two year old loved it, and it was a great way to sneak in more veggies! Definitely will be making this one again. #instantpot #instantpotrecipe #instantpotvegetarian #vegetarian #easydinner #dinner #vegetariandinner #sweetpotatorecipe #fallrecipe
Instant Pot Creamy Sweet Potato Pasta
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