Gluten-Free Pumpkin Cookies

Total Time
30mins
Prep 5 mins
Cook 25 mins

Autumn-flavoured cookies that have a pleasing chewy texture with the hearty taste of pumpkin.

Ingredients Nutrition

Directions

  1. Cream butter and sugar together.
  2. Beat in eggs one at a time and add vanilla and pumpkin.
  3. Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
  4. Drop by spoonfuls onto a greased baking sheet.
  5. Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
  6. Cool on wire racks.
  7. Enjoy!
Most Helpful

5 5

Fabulous! I thought that I was baking these for my gluten intolerant customers, but they were enjoyed by all. If I didn't see what type of flour I had used, I wouldn't have believed it. I used a #50 sized scoop, and got almost three dozen cookies. I'll have to check on how they hold up overnight tomorrow, if there are any left then. Thank you for providing this recipe Katii! update - (I have since made these many times, they hold up very well overnight. I've made them with either chocolate chips or raisins or toasted walnuts, they are equally popular. Today I made them plain, and sandwiched them in pairs with a homemade vegan cream cheese icing, and called them whoopie pies! )

5 5

yummy cookies. They look like they will be cake-y but are actually nice and chewy. I used GF all-purpose flour, a mix of xylitol and erythitol with a spoonful of molasses in place of the sugar. I added currants and 1 c pecans. Hubby says this is a keeper!

4 5

Just made these because I was having a craving! I did add add some chocolate chunks and chopped pecans instead of raisins. I also decided to whip up a little sweet super icing to drizzle over the top. Can you tell I had a sweet tooth? (Oh, and I used better batter instead if all the different flours).