• Skip to main content
  • Skip to primary sidebar
Eating With Food Allergies
menu icon
go to homepage
  • Start here
  • Recipes
  • Nutrition
  • Substitutes
  • Subscribe
subscribe
search icon
Homepage link
  • Start here
  • Recipes
  • Nutrition
  • Substitutes
  • Subscribe
×

Home » Recipes

Gluten Free Pumpkin Cookies

Published: Sep 1, 2018 · Updated: Oct 17, 2021 by Kristi Winkels, RDN, LD · This post may contain affiliate links · 2 Comments

If you love pumpkin, then you'll love these gluten free pumpkin cookies! They're soft, cakey, and free of the top 9 allergens so everyone can enjoy them!

Gluten free pumpkin cookies with white frosting

Jump to:
  • The ingredients
  • How to make them
  • Related recipes
  • 📖 Recipe
  • 💬 Comments

These gluten free pumpkin cookies are adapted from a recipe that my mom used to make when I was growing up. The original recipe included wheat flour, eggs, and butter - ingredients that are now on our “do not eat” list due to food allergies. 

What I love about these cookies is they are soft and cakey, almost like the best part of a muffin - the top!

The ingredients

To make these free of common allergens, I use a few special ingredients and others that you will have in your pantry already.

Ingredients for gluten free pumpkin cookies
  • Flax "Egg" - Making a flax "egg" is easy! Just mix a tablespoon of ground flaxseed with 3 tablespoons of warm water. Let it sit for a few minutes until it is thickened (like the consistency of a beaten egg). It works great as an egg replacer in cookies!
  • Gluten free flour - When baking gluten free, you need a blend of gluten free flours and starches to mimic the gluten in wheat flour. I used to mix my own when all-purpose blends weren't as easy to come by. But now, I usually use Bob's Red Mill 1 to 1 baking flour.
  • Baking powder
  • Baking soda
  • Salt
  • Spices (cinnamon, nutmeg, cloves) - If you have food allergies, be sure to check labels for advisory statements like "May contain traces of..." as this is fairly common. And, if you're allergic to tree nuts, you might wonder if you can have nutmeg. The answer is, yes, nutmeg is actually a seed and not considered a nut at all.
  • Dairy free margarine - I like Earth Balance Buttery Spread for baking. The one pictured is dairy free but does contain soy. If you're allergic to dairy and soy, Earth Balance makes a dairy and soy free spread, too (it has a red label). If you can have dairy, feel free to use butter.
  • Canned pumpkin - Make sure you're using plain pumpkin puree and not pumpkin pie filling which often has added spices.
  • Granulated sugar

For the frosting (optional)

  • Powdered sugar
  • Dairy free milk or water
  • Vanilla

How to make them

First, start by making the flax "egg". This allows time for the flaxseed meal to soak up the water and become the consistency of a beaten egg.

Next, add all of the dry ingredients (flour, spices, baking powder, baking soda, and salt) to a mixing bowl and mix well.

flaxseed meal mixed with water and dry ingredients in a mixing bowl

Next, you'll mix all of the wet ingredients in a separate mixing bowl. I like to use my Kitchenaid mixer for the job. Once the wet ingredients are all mixed together, add the dry ingredients and mix until all of the flour is incorporated into the dough.

Wet ingredients in a mixing bow with dry ingredients being added

Now that the dough is mixed, you're ready to drop the dough onto a cookie sheet!

Gluten free pumpkin cookie dough being placed on a cookie sheet

I use a large cookie scoop that holds three tablespoons of dough which makes a fairly large cookie, about two and a half inches in diameter. This recipe makes about 24 cookies.

Bake the cookies for 13-15 minutes in a preheated (350 degree) oven.

These cookies taste great right out of the oven without any frosting at all. But if you want to make them pretty (and even sweeter), you can add a simple powdered sugar frosting.

Start by sifting 1 ¼ cups powdered sugar into a mixing bowl. Then add 1 tablespoon plus ½ teaspoon dairy free milk or water and 1 teaspoon of vanilla extract.

dairy free milk being added to powdered sugar and mixed to make frosting

Mix well making sure to scrape the sides of the bowl to get all of the powdered sugar incorporated.

This frosting is very simple in that it only uses three ingredients but getting the right consistency can be tricky. It should be spreadable but thick. If it's too thick to spread, you can add a couple more drops of liquid but, if you add too much liquid, the frosting will run right off your cookies.

Powdered sugar frosting on a mixing beater
The powdered sugar frosting should be a very thick consistency but still spreadable.

When you're frosting, you might feel like it isn't going on smoothly but, as it sits, it will magically become smooth and harden a bit, almost like a candy coating.

Another frosting option is to buy "cream cheese" frosting in the tub at the store if it is safe for you. We have used Pillsbury cream cheese frosting which does not contain dairy but does contain soy.

Gluten free pumpkin cookies with frosting

Enjoy these pumpkin cookies with a hot cup of coffee, tea, or apple cider! 🙂

Related recipes

  • Wheat Free Pumpkin Muffins
  • Allergy Friendly Pumpkin Bars
  • Nut Free Granola Bars
  • Oatmeal Applesauce Cookies {Top 9 Allergen Free!}

📖 Recipe

Gluten free pumpkin cookies with white icing

Gluten Free Pumpkin Cookies

Kristi Winkels, RDN, LD
If you love pumpkin, then you'll love these gluten free pumpkin cookies! They're soft, cakey, and free of the top 9 allergens so everyone can enjoy them!
5 from 1 vote
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course cookies, Dessert
Servings 24 cookies
Calories 170 kcal

Ingredients
  

  • 1 tablespoon flax seed meal
  • 3 tablespoons warm water
  • 2 ½ cups gluten free all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup "safe" margarine such as Earth Balance Buttery Spread, softened
  • 1 ½ cups granulated (white) sugar
  • 1 15 ounce can pumpkin puree

Frosting Ingredients:

  • 1 ¼ cups powdered sugar sifted
  • 1 tablespoon plus ½ teaspoon milk substitute or water
  • 1 teaspoon vanilla extract

Instructions
 

  • 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, drop balls of dough onto cookie sheet. Bake in a preheated oven for 13-15 minutes or until a toothpick inserted in the middle comes out clean.
  • Transfer cookies from the cookie sheet to a cooling rack or paper towel to cool.

For the frosting

  • Add the powdered sugar, vanilla and milk to a mixing bowl and mix well. You may add additional liquid if the frosting is too thick (only do a drop or two at a time). Spread on cooled cookies and serve.

Notes

Nutrition facts for 1 cookie: Calories: 170, total fat: 4 grams, saturated fat: 1 gram, cholesterol: 0 mg, sodium: 136 mg, Total carbohydrate: 33 grams, dietary fiber: 0.5 grams, total sugars: 19 grams, Added sugars: 19 grams, protein: 1 grams

Nutrition

Calories: 170kcal
Keyword dairy free, egg free, gluten free, milk free, peanut free, sesame free, soy free, tree nut free, wheat free
Tried this recipe?Please share how it was!

Love this recipe?

Please leave a rating ⭐⭐⭐⭐⭐ and share your comments below!

Stay in touch on social media! You can find me @ Instagram, Facebook, and Pinterest. I love getting your feedback so please tag me if you try a recipe!

  • Author
  • Recent Posts
Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
Latest posts by Kristi Winkels, RDN, LD (see all)
  • Vegan Twice Baked Potatoes - October 30, 2022
  • Gluten Free Tomato Soup {Dairy Free} - October 1, 2022
  • Oat Milk Hot Chocolate {Dairy Free} - September 17, 2022

More Recipes

  • Gluten Free Tomato Soup {Dairy Free}
  • Oat Milk Hot Chocolate {Dairy Free}
  • Easy Oat Milk Chocolate Pudding {Dairy and Gluten Free}
  • Gluten Free Chocolate Chip Banana Muffins {Egg and Dairy Free!}

About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sal says

    October 17, 2021 at 7:11 pm

    My kids couldn't get enough of these so I had to make a second batch! Delicious!5 stars

    Reply
    • Kristi says

      October 17, 2021 at 7:12 pm

      Awesome! I'm so glad they liked them! 🙂

      Reply

Primary Sidebar

Hi, I'm Kristi! I'm a Registered Dietitian and food allergy mom with a mission to help you eat well with food allergies!

More about me →

Latest posts

  • Vegan Twice Baked Potatoes
  • Gluten Free Dairy Free Cupcakes {Allergy Friendly}
  • Chocolate Gluten Free Cupcakes {Dairy and Egg Free!}
  • Nut Free Protein Bars

Fall favorites

  • Gluten Free Pumpkin Cookies
  • Allergy Friendly Pumpkin Bars
  • Gluten and Dairy Free Apple Crisp
  • Wheat Free Pumpkin Muffins

Popular

  • Dairy Free Buttercream Frosting
  • Nut Free Chocolate Spread
  • Easy Eggless Meatloaf {Instant Pot or Oven}
  • Allergy Free Protein Powder

Footer

^ back to top

About

  • About Kristi
  • Privacy Policy
  • Ad Disclosure
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Get in Touch

  • Contact
  • Work with me

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2022 Eating With Food Allergies

Cookies aren't just for eating
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie SettingsAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT