Soft Pumpkin Cookies – gluten free & vegan with grain-free options
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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?
Oh, thanks! I appreciate it! I am no stranger to grain free cooking but egg free I am!
Wondering how much almond flour you would use in these?
Also, I got all the ingredients to make your egg substitute. My little guy had such bad excema and after removing eggs and wheat like two months ago it is nearly gone. I am wondering if you have a grain free pancake recipe using the egg substitute? I eat grain free.
From what I’ve read you can try 1:1 almond flour in recipes as a sub. Hmm…I don’t have a grain free recipe for pancakes unless you think buckwheat is OK since it technically isn’t a grain, but I did see a few recipes recently that looked great. I will try to feature on my FB page later today :-).
Thanks. It was kinesiology (sp?) testing, I believe. We would probably confirm w/ main stream testing if these sensitivities persist with the Kinesiology testing. I’m hoping they won’t. He has never seemed to have any visible adverse effects to these things that I know of.
Another question…Is white rice flour ok? I mean, not all the time. But in a pinch? I’m assuming it’s just pretty nutrient lacking, like white flour. I have some stuff on order, but it’s not here yet and I’d like to make something for my son. I know I can get my hands on white rice flour, millet and tapioca starch at the bulk foods store, but I called and they didn’t have brown rice flour 🙁 I kind of feel like I’ve been blindsided w/ this.
Yes, I have really mixed feeling on the kinesiology testing. Mainstream testing via IgG is mixed at best as well from what I know. IgE will test for anaphylactic. If you don’t see the effects, personally I wouldn’t stress right now. But that’s not a dr’s opinion, right :-)? I never use white rice flour basically for the same reason I stay away almost entirely from starches. They are just not good for the gut. How about grinding your own flours? I have a grinder I might be willing to sell and it has saved me a TON of money -and space. You don’t need to keep flours and grain around – just the grain and it’s much more stable.
Ha! Look at that post right above me. Doh.
do you think I could make these w/ oat or coconut flour? We’re going wheat and most other flours free, egg, soy, peanut and dairy free for 3 weeks. YIKES! I’ve gotta look through your recipes for some snack ideas.
Hi Beth!
Coconut soaks up way too much liquid so you really need to be creative using that. Oat would work for sure I think. I typically mix flours but oat tastes great. :). What’s going on dietary-wise? Do you have other grains – millet, quinoa, etc?? I need to buy teff, speaking of that. Haven’t had it in years!!! If you’d like to be on our mailing list for stuff like that shoot me an email :).
Thanks. I might try oat. I could probably use quinoa. My son had 2 back to back ear infections, which we treated w/ antibiotics b/c they were quite bad 🙁 So in trying to boost his immune system, we went to a chiropractor who approaches things from a wellness/nutritional aspect as well. She did some testing and said he was sensitive to those things, which were causing inflammation. She said to go off them for 3 weeks to hopefully heal the inflammation and boost his immune system. She’ll test again and hopefully those sensitivities will be gone (praying, praying, praying!!) But for now I’m trying to come up with some things that he can have and not feel terribly left out. I found gluten free oats, but then they say they may have been processed on equipment that processed soy, dairy, etc!!?! What in the world? I’m at a loss as to what to buy. I have some gluten free oats coming from vitacost, I hope they don’t say that too 🙁
Are they using kinesiology to test your son? Or what kind of testing? Country Life’s oats are pretty close to GF and they are on a dedicated line – the ones from Natural Way Mills (I think that’s the name). I don’t know that I’d worry about cross contamination, but then that’s just me. I think the stress is much more of a problem than any teeny little bit of possible allergen. Is your son off sugar? I would say that is a much bigger deal than most other foods. Anyway, I am starting a nutritionist training program in ortho molecular nutrition. I am considering adding a consulting service to my blog but I have some opinions about testing and the like – not all conclusive but it’s something to think about in any case. Gotta run – take care!
Hi! I just tried making these with coconut flour bc I am on GAPS, but they really did not bind well together without gluten or eggs. The “dough” was very granulated and dry, and I had to really press them together to even form a ball. When baked, they tasted delicious, but were incredibly crumbly. Any suggestions? I used honey as my sweetener. Thank you!
Coconut flour really soaks up liquids. How about less flour and try adding flax, chia or gelatin as a binder. I’m forgetting if GAPS includes seeds – sorry :-)!
What lovely wholesome cookies! I’m totally into pumpkin this time of year and they look delicious!
These look delicious! I need some pumpkin in my life now that fall is here. I have not tried making cookies since becoming GF these will be my first try…can’t wait!!!
Yum, Yum, Yum!!!! These look wonderful 🙂 Thanks for sharing them with us at Whole Foods Wednesday ~ Halle
Thank you so much for a terrific cookie, we have tons of pumpkin so I used your recipe for our Christmas gift baskets. I linked to your recipe here:
(Link deleted by Whole New Mom due to it not working anymore)
Thanks, Rachael! Your tiger butter looks great! Merry Christmas!