Gluten-Free Pumpkin Cream Cookies (Crumbl-Style)

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.

Prep Time 15

Chilling 1 30

Total Time 1 45

Servings

Author Melissa Erdelac

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.

Nutrition