These copycat Crumbl gluten-free pumpkin cream pie cookies have it all going on! A thick, soft sugar cookie base topped with an uber fluffy pumpkin spice frosting will welcome in all the fall, cozy vibes. They are perfect for Thanksgiving, cookie exchanges, or a homemade gluten-free dessert treat made easy.
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Gluten-Free Pumpkin Cream Pie Cookies – Better Than Crumbl!
These creamy, floofy gluten-free pumpkin pie cookies came to me like a dream. With the holiday baking season upon us, I’m continually inspired (and drooling) over all the pumpkin spice desserts enticing me everywhere I turn. As I browsed through my collection of gluten-free cookies, I stumbled upon one to turn those creamy pumpkin vibes into an epic GF cookie recipe.
Even if the Crumbl phase might be fading away, it doesn’t make these copycat gluten-free pink buttercream Crumbl cookies any less delish. The thick soft sugar cookie bottoms can be a vessel for all sorts of toppings. I’ll take pumpkin pie in any shape, size, or form, so it was an instant match!
To keep the gluten-free cookie base soft, without any grittiness, I add a bit of almond flour along with the gluten-free flour blend. This adds moisture, more fat to help coat the GF starches as they bake, and builds up the cookie’s structure.
For the fluffy pumpkin frosting I wanted to create something light and airy, similar to pumpkin cream pie. I drew on tasty inspo from my easy gluten-free pumpkin lush dessert. Using instant vanilla pudding adds a creamy flavor and makes the frosting more stable. Mix it together with canned pumpkin, pumpkin pie spice, and Cool Whip whipped topping for a heavenly cloud finish.
Free Guide! 5 easy tips for baking like a gluten-free pro!
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Ingredient Tid Bits
- Gluten-free flour blend – I highly recommend and use Cup4Cup gluten-free flour because it adds cornstarch to their blend, which softens a GF cookie’s crumb.
- Almond flour – Since the gluten-free Crumbl cookie recipe uses a lot of GF flour, I wanted to add something to prevent the cookies from becoming dry or gritty. I replaced some of the flour with almond flour, which has a lot of fat and moisture – just what we need!
- Cool Whip – Pay attention when buying because you will need the larger 12 ounce container, not the typical 8 ounce. Thaw in the fridge before using.
- Canned pumpkin – When making gluten-free pumpkin desserts, I recommend using Libby’s brand because it is thicker with a more concentrated texture. A looser pumpkin puree might make the frosting too runny.
- Instant vanilla pudding – I use Jello-O brand, which contains all gluten-free ingredients, but isn’t specifically labeled GF. If you are worried about possible cross-contamination, or are more sensitive, I would opt for a brand specifically labeled, like Simply Delish.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Soft sugar cookie base
Make sure the butter and eggs have come to room temperature first. This helps the ingredients blend cohesively.
Cream together the butter and sugar together, until very light and fluffy, which takes about 3 minutes in a stand mixer, but a little longer if using a hand mixer. If should look like the image below.
Add in the eggs and extracts, then the dry ingredients. These cookies use a lot more baking powder because I wanted more of a cakey texture.
Once the dough is mixed together, cover and chill for 1 hour. This also gives time for the GF starches to relax and soften.
Divide, roll, and shape
When ready to bake, line two baking sheets with parchment paper. Use a 1/4 cup measuring cup (yes, 1/4 cup!) or 4 tablespoon trigger scoop to divide up the cookie dough into 12 equal portions. You can always make smaller cookies, but they will require less baking time.
Dip a flat-bottomed 1/4 measuring cup in sugar, to prevent from sticking, and use it to flatten the cookies and make a small well. The indentation won’t stay as they bake, but it helps flatten the cookies so they bake evenly.
Bake in a 350ºF oven for 13-15 minutes, or until the tops are not shiny and just starting to crack. Make sure they have cooled completely before frosting!
Pumpkin Cream Pie Frosting (yes, it’s as good as it sounds)
Now things get even more fun and delicious! Mix together the canned pumpkin puree with the instant pudding and pumpkin pie spice. Fold in the whipped topping and try not to eat the whole bowl before they make it on to the cookies. 🫣
Once the cookies come out of the oven, take the measuring cup and make another indentation for the frosting. Use a large scoop to divide up the frosting and spread. Dig right in!
Flavor Boosters and Inspo
Just because I created this version of gluten-free pumpkin frosted sugar cookies, doesn’t mean I stopped thinking of more possibilities. A pumpkin cream pie cookie is just the start!
- If you’d really like the channel the Crumbl cookies version, make a pumpkin cream cheese frosting.
- After shaping the cookie dough balls, roll them in a cinnamon sugar mixture to bring the pumpkin spice into the cookies as well.
- The cookie dough can also be flavored. Add in 1 tsp pumpkin spice with the dry ingredients.
- For smaller cookies, use a 2 tablespoon cookie scoop and bake for 10-13 minutes.
- Swap out the Cool Whip for the frosting with homemade whipped cream. Beat 2 1/2 cups heavy cream with 5 tablespoons of sugar until stiff peaks form.
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Gluten-Free Pumpkin Cream Cookies (Crumbl-Style)
Ingredients
Sugar Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large large eggs , room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (327 g) gluten free all purpose flour , I recommend Cup4Cup gluten-free flour
- ¾ cup (69 g) blanched almond flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- granulated sugar , for dipping
Pumpkin Cream Frosting
- 1 ½ cups (360 g) pumpkin puree
- 1 3.4 ounce box instant vanilla pudding , read label for gluten-free
- 2 teaspoons pumpkin pie spice
- 12 ounces Cool Whip whipped topping , thawed
Instructions
- In a large mixing bowl cream together the butter and sugar until light and fluffy, about 3 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs, vanilla extract, and almond extract. Mix well. At first the mixture will look curdled, but eventually will come together smoothly.2 large large eggs , 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Beat in the flour, almond flour, baking powder, baking soda, and salt. Combine until no flour pockets remain.2 ¼ cups gluten free all purpose flour , ¾ cup blanched almond flour, 1 ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Cover and chill the cookie dough for 1-2 hours or freeze for 45minutes, stirring the dough halfway through. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a ¼ cup measuring cup or large 4 tablespoon cookie scoop to divide up the dough into 12 large balls. Roll the balls until uniform and smooth and place 6 on each baking sheet, evenly spaced apart.
- Dip the bottom of a 1/4 measuring cup in a small plate of sugar. Use the bottom of the measuring cup to press down in the center of the cookie, making the cookie flatter, with a small well.granulated sugar
- Bake for 13-15 minutes, rotating halfway through. When they come out of the oven, use the same measuring cup to press down in the center again, reshaping the well. If the cup sticks, dip the bottom in sugar before pressing. Cool completely while pumpkin cream frosting is prepared.
- For the topping, combine the canned pumpkin, pudding mix, and pumpkin pie spice. Stir together until smooth and then fold in about 1 cup Cool Whip to loosen the frosting. Fold in the remaining Cool Whip until uniformly mixed.1 ½ cups pumpkin puree, 1 3.4 ounce box instant vanilla pudding , 2 teaspoons pumpkin pie spice, 12 ounces Cool Whip whipped topping
- Use the large 4 tablespoon trigger scoop to divid the frosting on the cookies and spread evenly. Refrigerate leftovers.
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