These gluten-free soft pumpkin cookies are soft, tasty, and not too sweet. Made with nutritious, whole-food ingredients, they are the perfect snack to keep on hand all year round.

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Although pumpkin is typically a fall food, I personally think it should be eaten year round. We love these Pumpkin Snickerdoodles and this Pumpkin Spiced Creamer, but today I am sharing a favorite recipe for pumpkin cookies that we've been making for years.

These Gluten-Free Pumpkin Cookies are amazingly low in sugar (which is great if you are on a candida diet) and yet they still taste great. The pumpkin adds a natural sweetness and the orange flavor adds a nice hint of orange.

Often when you add flavors or extracts you can get away with less sweetener.

These cookies are soft and moist and my whole family loves them. When I first made them, our oldest was walking around the kitchen, nibbling on them and saying, “Now these really remind me of something.” And then he remembered what it was, and my youngest agreed. They reminded them of Enjoy Life's Gingerbread Spice cookies.

Even in my sugar-aholic days, I never really bought those, mainly because they're expensive. We'd sample them at gluten-free fairs and then feel plenty sick afterward.

Not that there is anything technically wrong with Enjoy Life. We just couldn't handle all of the sugar and white flour.

Well, he was sure right. These soft little Pumpkin Cookies are like Enjoy Life's yummy treats, minus the white flour and all the sugar. Healthy. Yum.

Gluten-Free Pumpkin Cookies – 4 Ways

We made these Gluten-Free Pumpkin Cookies four different ways – with and without nuts and with and without rolling them in this Low-Carb Cinnamon Sugar. Hubby likes nuts in his cookies and oldest son does not like crunchies in his cookies. In my opinion, the rolled-in sweetener option, either with or without nuts, is the best option.

When you roll them in sugar, you get a nice punch of sweetness without a bunch of added sweeteners to the whole recipe.

The top photo shows the plain version and here is a photo of the nut-filled version with walnuts.

gluten free pumpkin cookies on glass plate

If you end up using stevia for this recipe, you will for sure want these mini measuring spoons since you'll be measuring out such teensy amounts. The 2nd smallest size is the one that you will use, but I am finding that stevia powders are now greatly vary in their strengths, so sweeten to taste.

Either way, you will find these spoons to be a huge help.

I think you are just going to love these and love how good they are for you. It's a great way to have healthy sweets around to help you avoid eating junk.

Particularly if it's around the fall and winter Holiday season when those kinds of sugar-laden treats are everywhere.

Here Are More Pumpkin Treats to Enjoy:

Pumpkin Snickerdoodles
Pumpkin Pie Spiced Creamer (DF & SF)
Pumpkin Custard
Pumpkin Chia Pudding
Pumpkin Pie Spice – DIY for use in your own recipes!

Recipe Notes and Substitutions

Sweetener: You could substitute any healthy sweetener for the xylitol, although if you use a liquid sweetener you may need to use a different amount, so read this post for tips on substituting sweeteners. Although xylitol is a good low-carb option, vegetable glycerin and stevia (use 2-4 scoops) are as well. So is erythritol, but you will need about 25% more sweetener if using erythritol. If using a granulated sweetener, use coconut sugar, sucanat, or this Bocha Sweet sugar substitute for AIP, and if using a liquid, use honey, maple syrup (read Choosing Maple Syrup), or yacon for AIP. Omit the water if using a liquid.
Stevia: Stevia is much stronger than other sweeteners. Read What Stevia Is and How to Use it for more tips. Here is a great brand of stevia scoops. If using pourable stevia, use 3-5 teaspoons, to taste. You can substitute approximately 4-8 tablespoons additional sweetener, to taste, for the stevia. If using stevia, add it to either wets or dries.
Nuts: For nuts, we used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great. Please use soaked and dried nuts if possible.
Both the nut-filled and plain versions were great, but my boys and I much preferred the plain version (my husband simply loves nuts in just about anything.)
Flour: Try whatever gluten-free flour blend, or individual gluten-free flour, that you have on hand. Each will give the final cookies a bit of a different result, but they should still be delicious! I do recommend combining flours when baking gluten-free, however, as noted in this post about gluten-free baking tips.
If you make them with a nut or seed flour, they will have to bake longer. Add on at least an additional 5 minutes but keep an eye on them.
For almond flour or any other nut or seed flour, increase the baking soda by 50%, using 3 cups almond flour, and 1/4 cup coconut oil.
THM: For those on the Trim Healthy Mama plan, this recipe will be a crossover.

Ingredients

Wet Ingredients

1 cup unsweetened pumpkin
1/2 cup coconut oil (or other healthy fat, melted)
1/4 cup low-carb sweetener (see Recipe Notes for sweetener alternatives)
1 tablespoon orange flavoring or extract (try Nielsen-Massey or Frontier Flavor)
1 tablespoon water

Dry Ingredients

1 1/2 cups gluten-free flour (use almond flour for low-carb, tiger nut flour for AIP – see notes above)
3-4 scoops stevia extract (each scoop is 1/32 teaspoon)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped or ground nuts (optional)

Instructions

Preheat oven to 375. Combine pumpkin, oil, sweetener, and orange flavoring in a medium bowl.
Add flour, baking soda, & seasonings. Mix just 'til combined.
Fold in nuts if using.
Make spoonfuls or scoops with a 2 tablespoon muffin scoop. If desired, roll in a bit of granulated sweetener before baking. You get a really nice "punch" of sweetness without adding a lot of sweetener when you coat cookies rather than adding more to the batter. :-P.
Place spoonfuls or scoops on a baking sheet (the scoops result in a cookie that really resembles the Enjoy Life ones :-)).
Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.

Notes

- Sweetener: You could substitute any healthy sweetener for the xylitol, although if you use a liquid sweetener you may need to use a different amount, so read this post for tips on substituting sweeteners. Although xylitol is a good low-carb option, vegetable glycerin and stevia (use 2-4 scoops) are as well. So is erythritol, but you will need about 25% more sweetener if using erythritol. If using a granulated sweetener, use coconut sugar, sucanat, or this Bocha Sweet sugar substitute for AIP, and if using a liquid, use honey, maple syrup (read Choosing Maple Syrup), or yacon for AIP. Omit the water if using a liquid.

- Stevia: Stevia is much stronger than other sweeteners. Read What Stevia Is and How to Use it for more tips. Here is a great brand of stevia scoops. If using pourable stevia, use 3-5 teaspoons, to taste. You can substitute approximately 4-8 tablespoons additional sweetener, to taste, for the stevia. If using stevia, add it to either wets or dries.

- Nuts: For nuts, we used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great. Please use soaked and dried nuts if possible.
  Both the nut-filled and plain versions were great, but my boys and I much preferred the plain version (my husband simply loves nuts in just about anything.)

- Flour: Try whatever gluten-free flour blend, or individual gluten-free flour, that you have on hand. Each will give the final cookies a bit of a different result, but they should still be delicious! I do recommend combining flours when baking gluten-free, however, as noted in this post about gluten-free baking tips.
  If you make them with a nut or seed flour, they will have to bake longer. Add on at least an additional 5 minutes but keep an eye on them.
  For almond flour or any other nut or seed flour, increase the baking soda by 50%, using 3 cups almond flour, and 1/4 cup coconut oil.

- THM: For those on the Trim Healthy Mama plan, this recipe will be a crossover.

Nutrition

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

This recipe was adapted from one on Whole Approach, a candida forum. Sadly the form is gone now.

What is YOUR favorite pumpkin recipe?

192 Comments

Catherine says:

Oct 28, 2011 at 1:05 pm

Where do you get orange extract from? Currently have pumpkins in oven cooking right now. You can make pumpkin fruit leathers by dehyd. [umpkin PUREE with A LITTLE SPICE AND SWEETENER. YUM

1. Adrienne says:
  
  Oct 28, 2011 at 1:20 pm
  
  Hi Catherine! I just put a few options into the post. The leather sounds wonderful! You can also get the orange flavoring whenever we order from Herbtrader :-)! They carry everything that Frontier makes.
  
Anne says:

Oct 28, 2011 at 11:41 am

Thanks for sharing this with our flu fighting foods blog hop! I love your allergy-friendly options. Come back next week and share some breakfast ideas!

Marissa says:

Oct 28, 2011 at 9:08 am

First of all, I love your site! Following from the fitness friday hop!

I am crazy for all things pumpkin and I MUST try these!! They look and sound amazing! I healthified some pumpkin bread recipes last week…some were not too great but I found a winner! I’ll be posting it soon 🙂

1. Adrienne says:
  
  Oct 28, 2011 at 10:00 am
  
  Thanks, Marissa, for the compliment! We are seriously baking too much pumpkin here. And I just found another recipe yesterday. But I guess I’ll have to clean up the kitchen first :-)!
  
Winnie says:

Oct 28, 2011 at 6:42 am

These look delicious
We do not have here pumpkin-cans, but it’s not a problem
I’d love to eat some of your cookies 🙂

Amber says:

Oct 27, 2011 at 10:49 pm

Hi Adrienne~

These look so yummy! I love the idea of orange. How very creative!

I made some similar cookies last week (and gave a shout-out for your pumpkin spice mix).

‘Tis the season for pumpkins!

Happy early Halloween.

Be Well,
–Amber

1. Adrienne says:
  
  Oct 27, 2011 at 11:38 pm
  
  Oh Amber – yours look so wonderful – and my kitchen is such a mess now – how can I possibly bake something else? I am going to try those though :-). I tried a flourless cookie tonight and they flopped. I am sure I can get someone to eat them though. I really got on a roll and it’s hard to stop me when I get on a baking roll.
  
  Take care!
  – Adrienne
  
Cathi says:

Oct 27, 2011 at 10:47 pm

Hi- these sound amazing and will make them for a friends birthday next week. It is not clear to me if you use 1/4 C sweetner AND stevia? How much is a scoop of stevia?

1. Adrienne says:
  
  Oct 27, 2011 at 11:35 pm
  
  Cathi,
  
  I am sorry about the sweetener confusion. It is hard to keep it all straight 🙂 – You want to use both, or you can add additional sweetener (believe me – you will need it :-)!). I just updated the recipe to make it more clear. You won’t believe it, but a scoop of pure stevia extract is only 1/32 tsp. They put a scoop in the jar so you can use it more easily. Hope that helps! Tell me how it goes! We had them w/ ice cream tonight. Really great!
  
Monica says:

Oct 27, 2011 at 7:38 pm

Hi Whole.New.Mom – I’m a new follower. I wanted to suggest you look into the book “Gut and Psychology Syndrome” for your son with autism. We have had wonderful results. It is an amazing diet/book. The author is a nuerologist-surgeon who was able to heal her son of autism. Healed. If you would like to view a video of some her material I can send you a link. Good luck and thanks for the fun blog 🙂

1. Adrienne says:
  
  Oct 27, 2011 at 8:19 pm
  
  Hi Monica.
  
  Thank you for the recommendation. I read that book about 3 years ago and it has influenced what we have chosen to do. I didn’t do the whole diet per se, but we adhere to a lot of the principles. I may choose differently in the future, though :-). Hope to see you around!
  
Beth says:

Oct 27, 2011 at 7:07 pm

Thanks. I bet they are wonderful with the orange flavor. I was just looking for a recipe that would be like the soft cake-like pumpkin cookies that you find at the grocery store, but much healthier. Can’t wait to try this.

1. Adrienne says:
  
  Oct 27, 2011 at 7:15 pm
  
  I’m so glad! I think you’ll love them :-).
  
Beth says:

Oct 27, 2011 at 6:37 pm

I have everything in the house minus the orange flavor. I assume I could use vanilla and add pumpkin pie spice instead of just cinnamon?

1. Adrienne says:
  
  Oct 27, 2011 at 6:40 pm
  
  Hi Beth. I would just go for it! I tried it w/ pumpkin pie spice and it was good also, but this combination was better in our opinion. I’d love to hear how it turns out! Maybe I should do a trial run as well. I think the orange flavor will yield a sweetness to it that the vanilla may not. Let me know :-)!
  
Amanda says:

Oct 27, 2011 at 2:19 pm

The pictures are beautiful!

I do like baking with pumpkin because you usually can cut the sugar. Thanks for the recipe!

1. Adrienne says:
  
  Oct 27, 2011 at 2:28 pm
  
  Thanks, Amanda. They aren’t the prettiest cookies so it was hard to get a nice photo :-).