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, and, judging by the menus at coffee shops, I’m not alone!
Pumpkin is 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.
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.
Here are a few special ingredients you will need for this recipe:
These cookies are soft, cakey, and free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 2-1/2 cups gluten free all purpose flour
- 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
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1-1/2 tablespoons milk rice, soy, coconut, almond, etc
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm water; set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin and flax seed meal mixture until creamy. Gradually add the flour mixture to the pumpkin mixture until fully incorporated.
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.