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Home Recipes Desserts
★★★★★ 4.7 from 7 Reviews

Gluten Free Pumpkin Roll Cookies

22 mins
Avatar by: Lindsay Grimes Freedman
October 30, 2017 (Updated: March 2, 2022)
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close up overhead image of a pumpkin roll cookie with cream cheese icing and a sprinkle of cinnamon
Pumpkin Roll Cookies are soft baked, moist, perfectly spiced and naturally gluten free with a decadent cream cheese icing!

Pumpkin Roll cookies will be your new favorite fall treat!

This is such an easy dessert for any non-traditionalists out there. I’ve been dying for that pumpkin roll flavor combo and wanting to find a way to reinvent it a bit. These cookies are fun, unexpected and ohh so addicting. Like, didn’t last 24 hours addicting.

They are light and delicate and fluffy. But, so moist and chewy on the inside with an insanely decadent creamy icing. OH LAWD! These are a favorite over here.

Pumpkin Roll Cookies

Ingredients to make pumpkin roll cookies:

  • pumpkin puree: because these ARE pumpkin cookies, after all!
  • butterr: I love using unsalted butter for my cookies, but ghee or refined coconut oil works too
  • vanilla: just a splash
  • coconut sugar: gives it a caramel-y, cozy sweetness
  • egg: just one! I haven’t tested these cookies with a flax egg, so if you do some experimenting, let me know how it goes!
  • blanched almond flour: I haven’t tested it with any other flours, so I don’t know of any substitutions. But, if you’re in a pinch, give oat flour a try. I think it should work.
  • baking soda: takes the from raw cookie dough mounds to fluffy round cookies
  • sea salt: brings out that sweet and spiced flavor!

Ingredients for cream cheese icing:

  • cream cheese
  • pumpkin pie spice
  • cinnamon
butter, vanilla, egg, coconut sugar, spices, salt, pumpkin puree, and almond flour set out on a white counter

How to make gluten free pumpkin roll cookies:

Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.

Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon. Whisk again until combined.

Use an ice cream scooper to scoop 8 – 10 large cookie dough balls onto a baking sheet lined with parchment paper.

Dampen your fingers with water and gently press them down to flatten the tops. Bake them for 12 minutes.

Allow to cool completely on the baking sheet before starting your icing.

If you ice the cookies when they’re hot, straight from the oven, the icing will melt and drip everywhere. This has the potential to be amazing (warm cookies + gooey icing = I ain’t complaining). I just neeeed you to be prepared and have an idea of what you’re in for!

Warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.

Add the cinnamon and agave nectar to the bowl and whisk until smooth.

Transfer to a small plastic baggie and cut off one corner to ice the cookies.

Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center. Sprinkle with additional cinnamon.

Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set. Then, enjoy!

  • overhead image of 8 pumpkin cookies with cream cheese icing and a sprinkle of cinnamon on top sitting on a white counter

Other pumpkin desserts you’ll love:

  • Moist Gluten Free Pumpkin Cake
  • Gluten Free Pumpkin Spice Blondies
  • Pumpkin Banana Cake Bars
  • Gluten Free Pumpkin Whoopie Pies
  • Pumpkin Cream Cheese Swirl Muffins (gluten free)
  • Gluten Free Pumpkin Pie Squares
  • Gluten Free Pumpkin Roll
overhead image of a pumpkin cookie with cream cheese icing and a sprinkle of cinnamon

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

overhead image of a pumpkin cookie with cream cheese icing and a sprinkle of cinnamon Recipe

Pumpkin Roll Cookies

Pumpkin Roll Cookies are soft baked, moist, perfectly spiced and naturally gluten free with a decadent cream cheese icing!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 4.7 from 7 reviews
Prep: 10 minsCook: 12 minsTotal: 22 mins
Print recipe Rate recipe Pin Save recipe
Servings: 10 cookies 1x

Ingredients

Cookies:

  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter (ghee or coconut oil works)
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 1/2 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Icing:

  • 8 oz. cream cheese
  • 1/2 teaspoon cinnamon
  • 3 tablespoons agave nectar (honey or maple syrup works)

Instructions

  1. Preheat oven to 350F.
  2. Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.
  3. Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
  4. Whisk again until combined.
  5. Use an ice cream scooper to scoop 8 – 10 large cookie dough balls onto a baking sheet lined with parchment paper.
  6. Dampen your fingers with water and gently press them down to flatten the tops. Bake them for 12 minutes.
  7. Allow to cool completely on the baking sheet before starting your icing.
  8. Once the cookies are cool, warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.
  9. Add the cinnamon and agave nectar to the bowl and whisk until smooth.
  10. Transfer to a small plastic baggie and cut off one corner to ice the cookies.
  11. Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center.
  12. Sprinkle with additional cinnamon.
  13. Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set. 

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 212
  • Sugar: 14.9g
  • Sodium: 328mg
  • Fat: 15g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.2g
  • Fiber: 0.9g
  • Protein: 3.4g
  • Cholesterol: 54mg
© The Toasted Pine Nut

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side view of a pumpkin cookie with cream cheese icing with a bite taken out of it on a white counter
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15 no bake desserts

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarLeah says

    Posted on 3/10/19 at 10:25 am

    These came out really good! They’re very delicate and were originally a little more spread out so i pushed all the edges towards the center and it made it a lot thicker 👍

    ★★★★★

    Reply
    • AvatarLindsay says

      Posted on 3/10/19 at 9:13 pm

      I’m so glad you enjoyed them!! xo

      Reply
  2. AvatarAthena says

    Posted on 10/25/20 at 11:34 am

    I may or may not have eaten the whole batch. So festive, delicious, and perfectly-balanced sweetness.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/25/20 at 7:59 pm

      hahaha you and me both!! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All
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