Gluten and Egg Free Pumpkin Cookies

A rainy, fall day inspired me to make these gluten and egg free pumpkin cookies (they're also free of the rest of the top 8 allergens). Pumpkin is a favorite ingredient of mine in the fall (judging by the menus at coffee shops, I'm not alone) and it should be. It's a good source of vitamin C and an excellent source of vitamin A. This recipe is also pretty low in fat and calories so, as cookies go, it's a pretty good choice.

Gluten and Egg Free Pumpkin Cookies

I made a simple powdered sugar and milk frosting (I used soy milk) but these would be really good with cream cheese frosting if safe for you.


1 tablespoon flax seed meal

3 tablespoons warm water

2-1/2 cups gluten free all purpose flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup "safe" margarine (such as Earth Balance Buttery Spread), softened

1 1/2 cups white sugar

1 15 ounce can pumpkin puree

Frosting Ingredients:

1 teaspoon vanilla extract

1 cup confectioners' sugar

1-1/2 tablespoons milk (rice, soy, coconut, almond, etc)

1/2 teaspoon vanilla extract


1) Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm water; set aside.

2) In a medium bowl, mix flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin and flaxseed meal mixture until creamy. Gradually add the flour mixture to the pumpkin mixture until fully incorporated.

3) Using a cookie scoop or tablespoon, drop balls of dough onto cookie sheet. If a flatter cookie is desired for decorating, spray the bottom of a glass with cooking spray and press down on balls of dough gently to flatten. Bake in preheated oven for 10 minutes.

Makes about 3 dozen cookies.

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