Cookies, Desserts, Gluten-Free, Grain-Free, pumpkin
Comments 5

Grain-Free Iced Pumpkin Cookies

Pumpkin CookiesI modified this recipe from one I absolutely love on Allrecipes to make it grain-free, as well as a little healthier. After snickerdoodles, these are my favorite cookies. They’re sort of cakey; like a cross between a cookie and a cake, in the most delicious way.

And you MUST do the icing—it makes them.

If you’re a pumpkin fan, you will love these.

Happy baking!

Grain-Free Iced Pumpkin Cookies
Makes about 2 dozen | Grain-Free, Gluten-Free
Prep time:
20 min | Cook time: 20 min | Ready in: 1 hour, 20 min

1-1/2 cups tapioca flour/starch
1 cup coconut flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 14-ounce can pumpkin puree
1 banana, mashed (equal to about 1/2 of a cup)
1 cup sugar (I used unrefined sugar)
1 egg
1 teaspoon vanilla

2 cups confectioner’s sugar
1 tablespoon butter, melted
3 tablespoons of milk (I used hemp milk)


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, stir together flours, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
  3. In another mixing bowl, cream together mashed banana, 1 cup of sugar, butter, and pumpkin. Mix in vanilla, and egg.
  4. Stir in dry ingredients.
  5. Spoon dollops of dough onto a cookie sheet lined with parchment paper. Flatten dough a little. Bake until cooked through, 15 to 20 minutes. Place on cooling rack.
  6. To make icing, stir together melted butter and confectioner’s sugar, then add milk until it’s a good drizzling consistency.
  7. Place a piece of parchment paper underneath cookies on cooling rack, then drizzle icing over the tops. (Make sure cookies are completely cool or else your icing will all drip off.)
    Pumpkin Cookies

Store on a plate with a piece of plastic wrap loosely placed on top—these need a little air to keep the icing in tip-top shape.

Pumpkin Cookies
Pumpkin Cookies

Need even more pumpkin in your life? Try these Grain-Free Pumpkin Pancakes.
Pumpkin Pancakes


  1. Natalie says

    Do you think a gluten free flour mix like Pamela’s would work in place of the coconut and tapioca flour? I’m not concerned about grain free just gluten free. Thank you!


    • Hi Natalie! Yes, I do think that would work, but I’m not sure what the texture would end up being like. The reason I use tapioca flour is because it makes the cookies springy and chewy–I find that when I don’t use at least a little bit, baked goods can end up a little mealy and crumbly. That said, I’ve never used Pamela’s–I know there are some great mixes out there that work great, so I say give it a shot and go from there! You might add a little tapioca flour on a second try and work out your own perfect mix! Good luck!


  2. Pingback: Best Pumpkin Recipes on the Net (September 2015 Edition) – 210 recipes | The Food Explorer

  3. Hi Mackenzie, This recipe is so perfect for this fall! I can’t wait to try it! And gluten-free, too! This is an absolute winner! I also love that you added a banana in there. I can’t imagine these being anything but perfectly delicious. About your frosting; I know you used hemp milk, but do you think it would still work in flavor and texture if I used coconut milk? Thanks for the advice and for this perfect recipe 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s