Soft Pumpkin Cookies – gluten free & vegan with grain-free options
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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.
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.
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.
Soft Gluten-free Pumpkin Cookies (vegan w/ gluten and sugar-free options)
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.)
- 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.
-
- 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.
- 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.
-
- 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?
Wonderful recipe, thank you so much for it! I’m making a bunch for my daughter’s school’s bake sale this weekend. I wanted to contribute that adding raisins to the batter is another nice way to add a punch of sweet without a ton of sugar.
Did you try them already, Tiffany? If so, I am so glad that you like them! I am not eating raisins right now (hence their perhaps not-too-obvious absence from my site) due to being off dried fruit for sugar metabolism reasons, but that’s a great idea for those without the same issues. Take care!
I made these yesterday delish!! I used wht whole wheat flour (store bought), 2 tsp pumpkin pie spice, 1 tbsp vanilla and they are quite tasty. Although my 5 yr old did not appreciate them–he said he like the cookie part, but not the pumpkin part! Crazy kid!! My husband, myself and 2 yr old however thought they were wonderful!
Yea! Thanks for letting me know! Curious about the pumpkin. We thought they were wonderful!
OK, thanks! It sounds like I may need to experiment with more than one batch, but fortunately I have two ready and willing test-testers who are usually hanging about the kitchen when I’m baking!
I’d love it if you’d post that soaked oatmeal cake recipe sometime, too–it sounds great! Also, just for clarification, is it Country Life’s regular oats that are “almost certifiable GF,” or do you have to buy a special GF variety?
I think you’ll be fine with whatever flour you try. The texture will vary a bit, but they’ll be great!
I will post the cake soon- I just need to get a good photo and I have 2 guest posts due this week so I am busy right now! It was so good. I can’t believe it has no flour in it. C Life’s regular oats (I have only purchased their whole groats) are made by Natural Way Mills (I think that’s the name). Years ago, they did regular gluten assays on their oats and the results were always 50 PPM or lower, typically running around 20 PPO which is the gluten free threshold. So I considered them to be good enough. They do not test anymore (I am not sure why), but they have put in even more restrictions on their production lines to reduce cross contamination issues w/ gluten-containing grains. I can’t vouch for the safety for each person, but I have a number of GF friends who buy their oats. C Life also offers Bob’s GF oats at a really good price, but it is still too much for me to pay. None of us has celaics, however, that we know of.
I have a gluten- and sugar-free friend coming for Thanksgiving and I’d like to try to make these for her. What works best for gl-free flour? I have rice flour or buckwheat already–can I just use one of those? Also, does the amount of flour vary depending on the type I use?
Hi Sarah!
I have tried this recipes with several combinations and they have always been delicious. My typical combo is a mostly sweet brown rice and some millet and some buckwheat and oats (country life’s is almost certifiable GF). I have heard that buckwheat alone works fine, but I find buckwheat to have too distinctive of a taste to work well except in odd cases. The general rule of thumb for me is to go heavy on the sweet rice as it has a “glutinous” texture. The other rule would be to combine flour. Some flours are heavier than others. I am not a perfectionist in this area and just use whatever I have because it is too overwhelming for me otherwise. If I am making a cake I will use some starch because otherwise it typically sinks. But I did do a soaked oatmeal cake (all oats) yesterday that rose beautifully, so maybe I just need to soak my grains all the time for cakes :-).
If you are being a perfectionist about it, the flour amounts do vary. Since I mix my flours it is hard to calculate. I think it’s good to go by texture and not amount if you are altering someone else’s recipe. Sorry for the not-so-exact answer :).
Pumpkin is such a versatile ingredient. These cookies look delicious- perfect for fall snacking. Thanks for sharing on Sweet Indulgences Sunday.
I hope you like them, Kim! We love pumpkin so much!
Thank you for sharing your fabulous recipe on “A Little Birdie Told Me…” Tuesday at Rook No. 17!
I can’t wait to see what you have in store this week!
Cheers!
Jenn
Thanks for the encouragement, Jenn!
I love pumpkin…everything! I would be absolutely delighted if you would link this up to Spa{ahhh} Sundaze! (https://www.projectpossessed.com/spaahhh-sundaze/spaahhh-sundaze-116/) Your newest follower!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
I love pumpkin recipes! I will have to try this one.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
What fabulous allergy-friendly cookies! I love anything pumpkin this time of year and these would be perfect with a nice hot cup of tea, coffee or apple cider. Thank you for sharing this post with the Hearth and Soul hop.
We are just blasting through my canned pumpkin supply (got a great deal this past year and stocked up :-)) – there will hopefully be more to come…
These are not allergy friendly with the coconut. Especially if you use nuts! I can’t stand the current coconut craze. Coconut is a known allergen and it is in everything now.
Hi Sabrina! I have been dealing with food allergies for 14 years and coconut is quite allergy friendly. There are some folks w/ allergies to it but it isn’t a tree nut. I do agree with you that it’s in a lot of products, but as our world gets more and more toxic there are fewer and fewer options for foods that people can eat. You can of course not use the nuts which we often do – or you could use seeds. I hope you try them with a different fat which is always an option. I assume you use olive oil or palm? Those should work.
Thanks for commenting. I am sure you know it’s impossible to make a food totally allergy friendly for everyone as each person is different but I really try. I just am finishing a Top 8 Allergen free Meal Plan that might interest you. You can get the first 2 weeks free by signing up in the box in my sidebar – thanks!
These Soft Pumpkin Cookies look like they would be so moist and delicious. Sure wish I had one right now. Thank you so much for sharing with Full Plate Thursday and come back soon.
Miz Helen
Wish you lived close by – I have another version that I just finished :-).