Jump to Recipe·Leave a Review

This post contains affiliate links

These gluten-free pumpkin cookies with a latte frosting will be your favorite fall dessert! They’re made with almond flour, pumpkin puree, and a espresso powder frosting that will have you feeling like you’re eating a pumpkin spice latte in cookie form.

Pumpkin spice lattes are my love language during the fall! I had my first one in September this year and was instantly inspired to make some pumpkin spice-flavored baked goods that didn’t just taste like pumpkin but a full-on pumpkin spice latte!

These gluten-free pumpkin cookies are so soft and delicious on their own, but even better with an latte flavored frosting.

Why you’ll love these

  • Fall flavors! I love fall and all the fall flavors so these pumpkin cookies hit the perfect sweet, fall note!
  • Switch it up! You could leave the cookies unfrosted, make a pumpkin spice frosting, or stick with the latte flavored frosting for a pumpkin spice latte feel.

The Ingredients

  • Pumpkin Puree and Pumpkin Pie Spice. This adds that signature pumpkin flavor that you need from a recipe like this.
  • Egg. You could also make the cookies vegan with a flax egg.
  • Coconut Oil and Vanilla Extract. 
  • Coconut Sugar and Maple Syrup. These are the perfect sweeteners for the cookies!
  • Almond Flour, Arrowroot Starch, and Baking Soda. This combo works well in the recipe and I haven’t tried any other substitutions. You should be able to use tapioca starch for arrowroot though. 
  • Palm Shortening, Powdered Sugar, Espresso Powder, Vanilla Extract, and Pumpkin Pie Spice. These ingredients make the icing and while it is delicious you could also leave the cookies unfrosted! 

How to make gluten-free pumpkin cookies

  • Step One. Whisk all the wet ingredients together and the dry ingredients in a separate bowl then add dry ingredients to wet and combine.
  • Step Two. Scoop out dough onto baking sheet and bake.
  • Step Three. Make the icing.
  • Step Four. After cookies cool, frost each cookie and enjoy!

Tips & Tricks

  • Flatten the cookies. Gluten-free cookies don’t tend to spread as much as regular cookies, so make sure you flatten the cookies with your hand before baking. You don’t want them too flat, but either way the cookies will still be nice and soft!
  • Make them vegan with a flax egg. You can easily use an egg alternative in this recipe like a flax egg (1 tbsp ground flax + 3 tbsp water).

Frosting alternatives

The cookies are so good on their own that the frosting is totally optional! However, if you want to stick with the frosting you can leave out the espresso powder if you’d prefer and just add more pumpkin spice instead. You can also leave out all of the pumpkin spice and just make vanilla frosting.

Storage instructions

These cookies are best fresh as the icing does firm up if it chills. But I recommend storing them in the fridge for 3-4 days and letting them sit at room temperature for 20-30 minutes before enjoying.

You’ll also like…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Pumpkin Cookies {with latte frosting!}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Unbound Wellness
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 10 servings 1x
  • Method: Oven
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale

For the cookies

  • 1/3 cup pumpkin puree
  • 1 egg, room temp
  • 3 tbsp coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/4 cup arrowroot starch
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda

For the frosting 

Instructions

  1. Preheat the oven to 350 F and line a large baking pan with lightly greased parchment paper.
  2. Using a large bowl, combine the pumpkin puree, egg, coconut oil, coconut sugar, vanilla extract and maple syrup. Whisk well to combine. In a separate bowl, combine the almond flour, arrowroot starch, pumpkin spice and baking soda. Pour the dry ingredients into the bowl with the wet ingredients and stir well, folding into a soft cookie dough.
  3. Use a cookie scoop to scoop out 9-10 cookies. Transfer to the baking pan and evenly space the cookies, flattening them down with the palm of your hand. 
  4. Transfer to the oven and allow to bake for 12-14 minutes or until firm. Set aside to cool on a baking sheet.
  5. Add the palm shortening to the bowl of a stand mixer (alternatively, you can use a large bowl and an electric hand mixer) and sift in the powdered sugar. Add the espresso powder, vanilla extract and half of the pumpkin pie spice. Use the whisk attachment on the stand mixer and whisk until fluffy and light. Taste and add more espresso powder if desired!
  6. Once the cookies are cool, add a large spoonful of frosting and swirl on top of the cookie. Repeat with all of the cookies, topping with an extra sprinkle of pumpkin pie spice!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 388
  • Fat: 23.9g
  • Carbohydrates: 29.7g
  • Fiber: 1g
  • Protein: 3.1g

photos by @Sierraainn