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  • Writer's pictureYummy Sprout

Pumpkin Cookies (DF/GF Friendly)

These cookies are pumpkin perfection. Pillowy, soft, cakey clouds of deliciousness. Bonus -this is a wonderful, allergy-friendly and adaptable recipe. It is also a perfect recipe to make with kids- so many opportunities for them to help (measuring, whisking, cracking eggs, scooping dough, etc) but simple enough they will stay engaged and love seeing their work pay off in the final cookie!

Pumpkin Cookies


1 cup Brown Sugar

1/2 cup Maple Syrup

1/2 cup Oil (whichever oil you have on hand)

1/2 cup Plain Yogurt (we use dairy-free almond milk yogurt)

1 can Pumpkin Puree (15 oz.)

2 eggs Beaten (or 2 flax eggs: 2 tbsp flax meal mixed with 6 tbsp water and set for 10 mins)

2 tsp Vanilla

3 1/2 cup Flour (we use all purpose Gluten-Free)

2 tsp Baking Powder

1/2 tsp Salt

4 tsp Pumpkin Spice


1 cup Cream Cheese (we use kite hill almond milk cream cheese)

1/4 cup Honey

1 tbsp Maple Syrup

a few pinches Cinnamon

Preheat oven to 350°f. Line 2 large baking sheets with parchment paper. To a large mixing bowl add sugar, maple syrup, oil, yogurt, pumpkin, eggs and vanilla - whisk till well combined. In a medium mixing bowl whisk together flour, baking powder, salt and pumpkin spice till evenly combined. Add 1/4 of the dry mixture into the wet mixture and gently fold in. Continue rotating adding 1/4 of dry mixture and folding in till all is added. Mix well with a large spoon or whisk until mixture is evenly combined and uniform color. Use a scoop or spoon to drop 1-2 tbsp of dough onto parchment lined pans for each cookie - shaping into a small circle. Cookies will spread a little, so leave a little space between each cookie. Bake for 10-11 minutes. Allow to cool thoroughly. For frosting whisk together cream cheese, honey and maple still smooth. Top cooled cookies with a dollop of frosting and smooth with back of spoon. Sprinkle cookies with cinnamon. Makes about 24-30 cookies. Store in an airtight container in the fridge.

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