Soft Pumpkin Spice Sugar Cookies With Frosting

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style soft sugar cookies with a hint of pumpkin and spice, all while being gluten-free and dairy-free. The dough comes together quickly, and even though it chills for an hour, it’s worth the wait. The icing is easy to mix up and turns these cookies into a festive, frosted treat. Whether I’m baking for a party or just a quiet fall afternoon, these cookies never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ½ cup butter, room temperature, unsalted

• ½ cup coconut sugar

• 1 egg, room temperature

• ⅓ cup pumpkin puree

• 1 teaspoon vanilla extract

• 1 cup gluten-free baking flour

• 1 cup almond flour (super fine)

• ½ teaspoon baking powder

• 1 teaspoon pumpkin pie spice

For the Icing:

• ¼ cup + 2 tablespoons monk fruit powdered sugar

• 2–3 tablespoons dairy-free milk

Directions

1. In a small bowl, I whisk together the gluten-free baking flour, almond flour, baking powder, and pumpkin pie spice, then set it aside.

2. In the bowl of a stand mixer, I cream the room-temperature butter and coconut sugar using the paddle attachment.

3. I beat in the egg, pumpkin puree, and vanilla extract until fully combined.

4. I gradually add the flour mixture in thirds, mixing on low to medium speed. I scrape down the sides as needed, making sure not to overmix.

5. I cover the dough with plastic wrap and chill it in the refrigerator for one hour.

6. I preheat the oven to 350°F and line a baking sheet with parchment paper.

7. Using an ice cream scoop, I roll the dough into 12 balls and place them on the baking sheet.

8. I gently press each dough ball halfway down using a mason jar and a small piece of parchment or plastic wrap to keep it from sticking.

9. I bake the cookies for 10–12 minutes, just until the edges are lightly golden. I let them cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

10. To make the icing, I stir the monk fruit powdered sugar with 2 tablespoons of dairy-free milk until smooth. If needed, I add another tablespoon to thin it out.

11. Once the cookies are cool, I spread about a teaspoon of icing on each and top with a pinch of cinnamon.

Servings and timing

This recipe makes 12 soft and frosted sugar cookies. It takes 10 minutes to prep the dough, 1 hour to chill, and about 14 minutes to bake—so I can have everything ready in just under an hour and a half.

Variations

I like to change up this recipe by swapping the frosting with a simple maple glaze or leaving the cookies plain for a lightly sweet, snackable treat. If I want extra spice, I add a pinch of ground ginger or nutmeg to the dough. For a more festive twist, I sometimes top the frosting with crushed pecans or a dash of pumpkin pie spice instead of cinnamon.

Storage/Reheating

Once frosted, I store the cookies in a single layer in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If I need to stack them, I use parchment paper between layers. They can also be frozen (before or after frosting) for up to 3 months. To enjoy later, I let them thaw at room temperature—no reheating needed unless I want them slightly warm.

FAQs

Can I use regular flour instead of gluten-free?

Yes, I can substitute regular all-purpose flour for the gluten-free flour blend, though I may need to slightly adjust the texture if it feels too dry or sticky.

What type of pumpkin should I use?

I use plain canned pumpkin puree—not pumpkin pie filling—to control the sweetness and spice level of the cookies.

Can I make the dough ahead of time?

Yes, I can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for 10–15 minutes before scooping.

Do I have to use monk fruit powdered sugar for the icing?

No, regular powdered sugar works just as well if I’m not concerned about keeping the recipe low in refined sugars.

How do I keep the cookies soft?

I make sure not to overbake them—they should look slightly underdone when I take them out of the oven. They’ll continue to set as they cool.

Conclusion

These soft pumpkin spice sugar cookies are one of my favorite fall bakes. With their chewy texture, subtle pumpkin flavor, and sweet frosting, they bring comfort and warmth to any autumn day. Whether I’m baking for guests or just for myself, these cookies always deliver a cozy, homemade taste that feels like fall in every bite.

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