Soft Pumpkin Cookies with Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large, soft pumpkin cookies made without eggs or gluten, topped with creamy frosting. Sweet and tender with warm spices, these are perfect for fall gatherings or everyday treats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) or 2 whole eggs
- 3 cups gluten-free all-purpose flour* such as Bob’s Red Mill Gluten-free 1:1 Baking Flour
- 1 cup cane sugar
- 1 Tbsp. pumpkin pie spice
- 1 1/2 Tbsp. baking powder
- 1 tsp. sea salt
- 12 Tbsp. (1 ½ sticks) unsalted butter, chilled and cubed
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
- 4 Tbsp. unsalted butter, softened
- 4 oz. cream cheese, softened
- ¼ tsp. pumpkin pie spice
- 1 cup powdered sugar
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 16mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 29mg
- Calcium
- 13mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 16MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.