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Pumpkin Recipes

Pillowy Pumpkin Cookies With Spiced Cream Cheese Frosting

These delicious pillowy pumpkin cookies with pumpkin cream cheese frosting are gluten free, and can be made dairy free for fall! Topped with spiced cream cheese, they will be your go-to cookie all season long!

Each bite of these pumpkin cookies will make you love fall even more! This recipe for pillow pumpkin cookies with spiced cream cheese frosting is sweetened naturally and made with simple gluten free, grain free and a dairy-free option.

I firmly believe that not matter what diet or meal pattern you follow, you should be able to enjoy a pumpkin treat this time of year, which is why I strive to create all types of pumpkin recipes! Sweet, savory and literally everything in between, I seriously believe there’s nothing you can’t do with pumpkin!

soft pumpkin cookies with cream cheese frosting
cookies with cream cheese frosting
healthy gluten and dairy free pumpkin cookies

I wouldn’t be a good dietitian if I didn’t mention the fact that pumpkin is busting with nutrition! It contains fiber, vitamin A, C, E and potassium. It adds texture, nutrition and flavor to everything you add it too, including these cookies!

‘Tis the season for all things pumpkin spiced often topped with a think layer of cream cheese frosting. My recipe for dairy free pumpkin cream cheese frosting is a lightened up version that still tastes very fall-ish and is easy to make with cashews! Who knew?!

Soaking cashews gives them that thick and creamy cream cheese-like texture, and of course I added pumpkin puree!

Ok, but back to this pillowy pumpkin cookies! They are extra soft, melt-in-your-mouth little fall gems that would taste perfectly fine without anything on top too! I nearly make a batch for us to have every week!

paleo pumpkin cookies
cookies with dairy free pumpkin cream cheese frosting
dairy free pumpkin cream cheese
gluten and dairy free pumpkin cookies

Pillowy Pumpkin Cookies With Dairy-Free Pumpkin Cream Cheese Frosting

Maggie Michalczyk, RDN
These pillowy paleo pumpkin cookies with dairy free pumpkin cream cheese frosting are little bites of delicious fall flavor you are sure to fall in love with this season! 
Prep Time 5 mins
Cook Time 12 mins
Servings 18 cookies


For the cookie dough:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

For the frosting:

    Please refer to this dairy free pumpkin cream cheese recipe! Or for a version that uses cream cheese see below:

    • 4 tbsp. grass-fed butter softened
    • 8 oz. cream cheese softened
    • 1 tsp. vanilla extract
    • ¼ tsp. pumpkin pie spice
    • ½ cup powdered sugar


    • Preheat the oven to 375 degrees F.
    • In a medium bowl whisk together almond and coconut flour plus pumpkin pie spice, baking soda, baking powder and salt.
    • In another small bowl whisk the egg with the pumpkin puree, maple syrup, melted coconut oil and vanilla extract.
    • Add the wet ingredients to the dry and mix until combined.
    • Use a cookie scoop or roughly 2 tbsp scoop to scoop the dough onto a parchment lined baking sheet. Use the back of a glass or mug to gently press the cookie dough down a little bit. 
    • Bake for approximately 12 minutes, let cool and frost if desired. Store in an airtight container in the fridge for up to a week. 
    • To make the frosting: 
    • Place softened butter (very important that it's soft!), cream cheese and vanilla in a medium bowl (or bowl of a stand mixer).
    • Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat on high speed until fluffy.
    • Spread frosting on cooled cookies and sprinkle with additional pumpkin pie spice

    Fall in Love With These Other Healthy Pumpkin Recipes Too

    More fall decor and fall fashion I’m loving for the season!

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    Pumpkin Cookies

    Gluten and Dairy Free Pumpkin Cookies

    These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

    These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

    Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

    gluten free pumpkin cookies

    These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

    I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

    If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

    super soft gluten free pumpkin cookies

    And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

    To make these cookies you will need:

    gluten and dairy free pumpkin cookies with chocolate chips

    Gluten and Dairy Free Pumpkin Cookies

    Maggie Michalczyk, RDN
    Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
    Prep Time 10 mins
    Cook Time 16 mins
    Servings 24 cookies (2 batches)


    • 2 1/4 cup gluten-free flour
    • 2/3 cup pumpkin puree
    • 1 medium banana very ripe
    • 1 tbsp. ground flax seeds*
    • 3 tbsp. water
    • 1 cup coconut oil melted
    • 2 1/4 cups coconut sugar
    • 1 tsp. vanilla
    • 2 tsp. pumpkin pie spice
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1/2 cup dairy free chocolate or white chocolate chips


    • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
    • In a large bowl, mix melted coconut oil and coconut sugar until combined.
    • In a small bowl mix together the flax seeds and water. Let stand.
    • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
    • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
    • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
    • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.


    *The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.






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