Description
Chewy gluten free pumpkin cookies with soft centers, warm spices, and dairy-free options. Perfect for fall baking.
Ingredients
- ½ cup homemade pumpkin puree (blotted)
- 1 ¼ cups gluten-free flour blend (or oat + almond flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup brown sugar or coconut sugar
- ¼ cup coconut oil or butter
- 1 large egg or flax egg
- ½ cup chocolate chips or raisins (optional)
For Homemade pumpkin puree
- 1 small sugar pumpkin (2–3 pounds)
- Water (for roasting or steaming)
Instructions
1. Preheat oven to 350°F (175°C).
2. Blot pumpkin puree with paper towels.
3. Whisk pumpkin, oil, sugar, and egg until smooth.
4. Whisk flour, baking soda, baking powder, and spices separately.
5. Combine wet and dry ingredients.
6. Fold in chocolate chips or raisins.
7. Scoop dough onto baking sheet and flatten slightly.
8. Bake 10–12 minutes until edges are golden.
9. Cool on tray 5 minutes before moving to rack.
Notes
For vegan cookies, use a flax egg and coconut oil.
For paleo cookies, swap flour blend with almond flour and sugar with coconut sugar.
Freeze baked cookies for up to 3 months.
Chill dough 30 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg