There’s just something magical about fall baking — the cozy colors, the warm spices drifting through the kitchen, and all the nostalgic treats that make this season feel extra special. And if you’ve been around here for a while, you already know one of my forever-favorites: my Gluten Free Roll-Out Sugar Cookies.
This time, we’re giving them a fall makeover with the cutest pumpkin shapes you’ve ever seen. These cookies bake up soft, buttery, and full of almond flavor… and of course, we finish them with that dreamy cream cheese frosting everyone always asks me for. They’re seriously irresistible.
Why I Love These Pumpkin Sugar Cookies
These cookies are everything fall baking should be — simple, fun, and perfect for sharing. The dough rolls out beautifully (even gluten-free!), holds its shape while baking, and turns into the sweetest little pumpkin cookies. They’re just begging for a smear of frosting and a sprinkle of fall magic.
I’ve been having so much fun pulling out different pumpkin cutters — tall pumpkins, short pumpkins, the sweet little squatty ones — each one adds so much personality to your cookie plate. Fall baking should be playful, and this recipe always brings out the kid in me.
A Fun Fall Baking Tradition
This year, I went digging through my cookie cutter stash and found a few vintage pumpkin cutters and bought a new darling ghost shaped one too. I stuck with the pumpkin shape for this post since it’s almost Thanksgiving!
Baking Tips for Perfect Fall Sugar Cookies
Just like my other holiday versions, these pumpkin cookies bake quick and hot. Don’t overbake — in my oven, 5-6 minutes is the sweet spot. They’ll look slightly underdone, but they firm up beautifully as they cool and stay soft (the best!).
Decorating is completely up to your vibe — you can pipe cute pumpkin lines, stay simple with a swipe of frosting, or add fun fall sprinkles. I love using dye-free food colorings (I have both of these, here and here.) for that gorgeous warm orange and muted green stem.
My Must-Have Tools for These Cookies
These always make fall baking easier (and more fun!):
- My go-to gluten-free flour blend
- Fall sprinkles
- Rolling pin
- Pumpkin or Ghost cookie cutters
- Parchment paper
- Baking sheets + cooling racks
- Disposable piping bags + tips
- dye free food coloring here & here
(Affiliate links)
And if you noticed the adorable fall dishcloths in my photos — they’re from Geometry House. Their prints always make my kitchen feel extra festive, and you can use my code GARDENSPOT for 15% off your order!
Let’s Bake Up Some Fall Magic
Whether you’re making these for a Friendsgiving, a school party, or just a cozy weekend at home, these gluten-free pumpkin sugar cookies are guaranteed to bring smiles. They’re fun, nostalgic, and absolutely delicious — everything fall baking should be.
Ingredients
Method
- Preheat the oven to 425°F
- In the bowl of a stand mixer cream, the sugar and butter, until smooth, about 2-3 minutes.
- Add the sour cream, egg, and almond extract. Mix to combine.
- Next, add the baking soda and salt. Slowly add the flour, one cup at a time. Mix until dough forms.
- Roll out on a flowered surface to about a 1/4 of an inch thick (dough rises quite a bit). If dough sticks, re-roll and sprinkle surface with more flour (gluten free dough can be extra sticky. Cut into desired shapes.
- Place on an ungreased cookie sheet lined with parchment. Bake 5 to 7 minutes until golden brown on the bottom, but don't overcook! Let them cool completely on a wire rack.
- Cream together the butter and cream cheese until smooth. Add the almond extract. Slowly adding the powdered sugar, whip until nice and fluffy. Add milk to adjust consistency. Add more powdered sugar if nesscary. Add food dye if desired.
- Frost once cookies are completely cool.I like to let the cookies sit until the frosting hardens, and then either store in an airtight container in the fridge or store in the freezer in Ziploc bags with parchment paper between layers.
Notes
Get your pumpkin cutters ready… and let’s make some sweet memories.
XO,
Carly
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