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Frosted Pumpkin Spice Cookies

Happy Halloween!


Growing up one of my favorite parts about Halloween was baking with my mom. We used to make pumpkin spice cookies in the shape of ghosts with a recipe very similar to this so I wanted to share this one with all of you today.




Our Halloweens as a kid were pretty similar every year – we would get together with some of our closest family friends and the dads would take us trick or treating while the moms stayed warm inside and drank spiked hot apple cider. :)




Then we would come back and empty our pillowcases of candy on the ground and show everyone how much candy we got and trade for our favorites.  We would feast on candy and cookies before crashing and going to bed.




Looking back, getting to spend quality time with people I loved was really the best treat of all.


But it's always nice to have some cookies to share too! 






For the cookies:

  • 3 Cups gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbs pumpkin pie spice
  • ½ tsp salt
  • ½ Cup butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1¼ cups canned pumpkin puree
  • 1 egg


For the frosting:

  • 8 oz low-fat cream cheese, room temperature
  • 3 Tbs butter, room temperature
  • 1 tsp vanilla extract
  • 2 Cups powdered sugar




1. Preheat the oven to 350.


2. Mix together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl.


3. In a separate bowl using an electric mixer, combine butter, granulated sugar, and brown sugar on a medium-high speed until fluffy (about 1 minute).  Mix the pumpkin, egg and vanilla in at a medium speed until combined. 


4. Slowly add more of the flour mixture to the butter mixture and stir together.  If the mixture appears too runny, add in a bit more flour.


5.  Cover your cookie sheet with parchment paper. These cookies run and expand a little while baking so it is important to put enough space between each cookie and not make them too big.  Using a spoon or tablespoon measure, form cookies that are about 1-2 inches in diameter on your cookie sheet.




6.  Put in the oven and bake for 15-20 minutes.  Keep an eye on them and remove when the edges start to brown.  To make sure they are down, lightly touch the top of the cookie and feel for a spongy texture.  Let cool.


7. While your cookies are baking or cooling, mix together your frosting.  Using an electric mixer on medium-high speed beat the cream cheese, butter and vanilla together until creamy.  Slowly add in the powdered sugar until your frosting reaches a desired consistency.  If you add too much powdered sugar and the frosting is too thick, simply add water or milk. 




8. Once your cookies are cool, cover them in frosting and sprinkle a little pumpkin pie spice on top! Enjoy.


Recipe adapted from GimmeSomeOven

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