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Pumpkin Spice Latte
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5 from 1 vote

Gluten-Free Pumpkin Spice Latte Cookies

Gluten-Free pumpkin cookies glazed with sweet coffee goodness.
Course Dessert
Cuisine American
Diet Gluten Free
Keyword Dairy-Free, Gluten-Free, Pumpkin Cookies, Pumpkin Spice Latte
Prep Time 10 minutes
Cook Time 16 minutes
Cooling and Decorating 20 minutes
Total Time 46 minutes
Servings 20 Cookies
Calories 194kcal
Author alattaeats


  • 2 Baking Sheets
  • Parchment Paper
  • Spatula
  • Cooling Rack
  • Small Ziploc Bag
  • Large Bowl
  • Medium Bowl
  • 2 Small Bowls
  • Toothpick
  • Mixing utensil


Pumpkin Cookie

  • 2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Earth Balance
  • 2/3 Cup Brown Sugar lightly packed
  • 1/3 Cup Granulated Sugar
  • 1 Large Egg
  • 1 ¼ Tsp Pumpkin Spice
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Cinnamon
  • Pinch Kosher Salt

Coffee Glaze

  • 2 Cups Powdered Sugar
  • 3-4 Tbsp Hot Water
  • 1 Tbsp Instant Coffee

"Cream" Glaze

  • 1 Cup Powdered Sugar
  • 1-2 Tbsp Plant Milk any kind works
  • 1/4 Tsp Vanilla Extract


Pumpkin Cookies

  • Preheat Oven to 350°F and line 2 baking sheets with parchment paper
  • 1. In a medium bowl, combine flour, cinnamon, pumpkin spice, baking powder, and salt. Set aside.
  • 2. In a large bowl, cream together the granulated sugar, brown sugar, vanilla extract, and earth balance. Add the egg and mix until combined. Gently mix in the pumpkin puree.
  • 3. Add half of the dry ingredients into wet ingredients. Mix until combined and repeat with remaining dry ingredients (this is a wet, sticky dough).
  • 4. Scoop 1.5 tablespoons of the cookie mixture onto the baking sheet. Smooth the top of the dough with the back end of a spoon (the dough is very sticky and will not move much while baking so try to create a nice 3/4 tall flat circle shape). Repeat with remaining dough.
  • 5. Bake at 350°F for 16 minutes or until the tops of the cookies are slightly firm, golden, and look like muffin tops.
  • 6. Remove from oven and transfer cookies onto a wired rack to cool. In the meantime make the glazes.


  • 1. For the coffee glaze mix instant coffee with hot water. In a small bowl, add the powdered sugar and spoon in two tablespoons of the coffee. Mix thoroughly, the glaze should be close to a toothpaste consistency while stirring, and should drip off the spoon/fork if you raise it up in the air. If it's too thick, continue adding more coffee. Set aside.
    2. For the cream glaze, combine vanilla extract, plant milk, and powdered sugar in a small bowl. Mix until combined. Pour into a sandwich zip lock bag and cut off the tip of the bag's corner (like 1/4 centimeter).

Time to Glaze.

  • 1. With dull end of the butter knife, dollop about 1-2 teaspoons of coffee glaze onto a cookie. Spread in a circular motion and collect excess glaze on the knife and put back into the bowl (doesn't have to look perfect, the glaze will drip and smooth out on its own).
  • 2. Before the coffee glaze dries, take your ziplock bag with glaze, start at the center towards the end of the cookie and do one line outward towards the left rim of the cookie and a line symmetrical for the right side. Do this again, but slightly above this line. Do one oval to the left above this line, and a symmetrical oval to the right. Do a small circle above these ovals in the center.
  • 3. Take a toothpick and lightly draw a line from the coffee glaze above this circle all the way through the center of the bottom lines we did first.
  • 4. Repeat with the rest of the cookies.
  • Enjoy!


For best results use the gluten-free flour listed in the ingredients list. This recipe has not been tested with other gluten-free flour blends.
Feel free to swap out the Earth Balance with your favorite non-dairy butter.


Serving: 1Cookie | Calories: 194kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 51mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2136IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg