These gluten and egg free pumpkin cookies are a delicious treat, especially in the fall season. They are not only gluten and egg free but also free of dairy, soy, peanuts and tree nuts.
A rainy, fall day inspired me to make these gluten and egg free pumpkin cookies. Pumpkin is a favorite ingredient of mine in the fall, and, judging by the menus at coffee shops, I'm not alone!
My grandma used to make a cookie similar to this one. She always had a treat (or several) when we walked in the door to visit. Even though she would have mini candy bars and store-bought cookies, her homemade treats were always the best!
I usually like a chewy in the center, crisp on the outside cookie. These pumpkin cookies are not that type of cookie. They are soft and cakey and I really wouldn't have it any other way!
Frosting or no frosting?
If you don't want to fuss with frosting, you don't need to. These are really good without frosting!
When I choose to add frosting, I make a basic powdered sugar and milk frosting. I use soy milk but you can use any "safe" milk that works for you. If you've never made this type of frosting before, you might be surprised by how a small amount of liquid goes a long way. Add the milk gradually to get the consistency you want.
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.
Special ingredients used
Gluten free all-purpose flour - You can mix your own gluten free flour or buy a pre-mixed flour. I always mixed my own but have found that all purpose flour blends are fairly inexpensive and work well.
Flax "Egg" - This is made by mixing a ground flaxseed and warm water and letting it sit for a few minutes until it is thickened. It works great as an egg replacer in cookies!
Dairy, soy free margarine - I like Earth Balance Buttery Spread and you can buy it in dairy free or dairy AND soy free varieties. If you can have dairy, feel free to use butter.
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📖 Recipe
Gluten and Egg Free Pumpkin Cookies
Ingredients
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 2-½ cups gluten free all purpose flour
- 1 teaspoon baking powder
- 1 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 cup powdered sugar
- 1 tablespoon milk rice, soy, coconut, almond, etc
- 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 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.
- 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. Add a drop or two of additional milk to desired consistency. Spread on cooled cookies and serve.
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