gluten and egg free pumpkin cookies
Gluten and Egg Free Pumpkin Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These cookies are soft, cakey, and free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.

Course: Dessert
Servings: 36 cookies
Author: Kristi
  • 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
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, 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.
  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.