Gluten-Free Pillowy Pumpkin Cookies
It’s the season of all things pumpkin and I’ve got a little boy who absolutely adores pumpkin baking. In August, he asked me if it would be time to have pumpkin pie soon. I did indulge him and baked one at the end of August and he’s been asking for another ever since.
This weekend, we agreed on pumpkin cookies and pumpkin loaf – saving the pumpkin pie for Thanksgiving next week. But for today, let’s talk about these pumpkin cookies!!
There are so many versions of pumpkin cookies and I don’t think I’ve met one that I didn’t like, especially these soft, pillowy gluten-free pumpkin cookies. They are so fluffy and melt in your mouth.
I remember when Little A. first started helping me out in the kitchen and all the times that we’ve baked together. Some more successful than others – and yes, there have been times when I pulled a Martha and cringed at the overuse of flour or the GIANT mess that was created. But for the most part, I ease up, have fun, laugh out loud, and create pretty awesome memories with my son.
So no, these cookies aren’t perfectly shaped, which you could achieve with a cookie scoop and a delicate touch, however they are yummy regardless of how they look – which is still pretty darn good for a 4-year-old who excitedly dumped every spoonful “like at a construction site Mommy”.
He asked me if these cookies were going to be spicy since we put in two teaspoons of pumpkin spice. I assured him that it would be the kind of delicious sweet spiciness that he loves about pumpkin pie. He was game to add another teaspoon after that, but I explained that might be one too much…but who knows, if you like your pumpkin spice, it could be one extra-just-right.
These gluten-free pumpkin spice cookies freeze well and are wonderful additions to school lunches. I just take a couple out and place them in his bento lunch and they are thawed and ready to enjoy by snack time. They are also great for after school snacks with a tall glass of milk (we love almond milk or creamy coconut milk)!
Obviously pumpkin treats taste delicious, but they are also packed with Vitamin A. There is 170% of your daily value of Vitamin A in 100 grams of pumpkin. Which means these pumpkin cookies actually contribute to a healthy immune system and glowing skin, hello!
If you really want to sweeten the deal, you could frost these and make them into a dessert cookie. A cream cheese icing or lemon buttercream would be amazing ! We made something similar a few fall’s back and it was a big hit: Sweet Pumpkin Biscuits with Lemon Buttercream Frosting. I didn’t ice these ones, because I was leaning on the healthier, lightened up side of the measuring cup, if you know what I mean.
Enjoy friends!
PrintGluten-Free Pillowy Pumpkin Cookies
- Total Time: 12 minutes
- Yield: 36 1x
Description
Amazingly fluffy, pillowy pumpkin cookies that are perfect to enjoy all fall long! Extra delicious with a tall glass of creamy coconut milk or a pumpkin spice latte for dunking.
Ingredients
- 2 cups brown rice flour
- 1 cup buckwheat flour
- 1/3 cup icing sugar
- 1/2 cup brown sugar
- 2 cups pumpkin puree (not pie filling)
- 3/4 cup melted virgin coconut oil or canola oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 F
- Lightly grease two baking sheets (or use parchment paper)
- In a medium bowl, sift flours and icing sugar.
- Add baking soda, baking powder, pumpkin pie spice and salt
- In a large bowl, mix together eggs, coconut oil, brown sugar, pumpkin puree and vanilla extract.
- Carefully add the dry mixture to the wet mixture in increments and combine as you go.
- Scoop tablespoon sized balls of dough onto the cookie sheets
- Bake for 12-14 minutes
- Remove from oven and allow to cool and solidify before moving.
- Enjoy!
- Cook Time: 12 minutes
- Outdoor Adventures with MEC’s Fireside Fleece Collection - November 4, 2024
- Disney’s The Lion King Musical Brings Magic to Ottawa - November 1, 2024
- 11 Ways To Make Your Bedroom Cozy This Fall - October 29, 2024
YUM!!!!! These sound delicious.
I love just about everything made with pumpkin! These would be wonderful with my mid-morning coffee!
Looks lovely! Enjoy making memories 🙂
Foofph! That’s the sound and feel that I imagine these cookies have when you bite into them. haha I love the sweet story of you baking with your boy. A construction site! Will share this for sure since my momma can’t have gluten any more but loves her cookies.
These sound perfect for an after school snack!
These look as though they would MELT in your mouth!! SO yumm.
Ok, I tasted one. Seemed very bland to me. I would recommend lots more spices and some more sweetener of some kind (or do the icing). The texture was perfect however! Almost cake-like, but still a cookie. Cooked very well on parchment paper and mine were firm from the oven but moist enough inside still. Not sure why the recipe says to wait for them to solidify after baking…and I cooked them for the 12 minutes.
Hi SD, so glad you tried the recipe! The icing sugar is suppose to be in the mix of the cookies, the ingredients are listed, however you are right it was missing from the directions where it says add flours. The icing sugar adds extra sweetness and in gluten-free cooking as binding. As for solidifying before moving, it’s another way of saying “let them cool before moving” – because if you move them off the baking pan when they are still hot, they can break. Thanks for your feedback!
Saving this recipe to make once I get the flour. Hopefully Bulk Barn has them. Thank you for sharing!
Oh I printed these! I am going to make them! Thanks! Happy Thanksgiving to you and yours!