Gluten and Dairy Free Soft Pumpkin Cookies

With it being Fall, pumpkin season is in full swing here! I’ve made a few different pumpkin cookies recipes, and these are definitely my favorite! They are really soft with just the right amount of spice. Many people make their own gluten free all purpose flour mix, and I have in the past as well. But lately my go-to gluten free flour is Pamela’s brand. I think it tastes great and bakes well. My husband (who is not gluten free) often says “Wow! These are gluten free?” when I present him with baked treats.

You do need to carefully measure your gluten free flour using the scoop and level method. They can easily become too dry if you add too much. One more note – these cookies are best fresh. Due to the moisture content of the pumpkin they can become too moist by the next day. If these gluten free cookies make it to the next day I pop them in a warm oven for a few minutes before serving. Oh – and the dough freezes well. Just shape the cookies and freeze on a baking sheet. When they are solid you can put them in a ziptop bag and they won’t stick together. Then just pull out as many as you want to bake. Put them on a lined cookie sheet while you preheat the oven. You may need to adjust the time if you are baking them directly from the freezer.

Gluten and Dairy Free Soft Pumpkin Cookies

 

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Ingredients

Cookies

• 2½ cups gluten free flour (if yours does not have xantham or guar gum, you will need to add it)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• ⅔ tsp salt
• 1½ cup granulated sugar
• ½ cup dairy free butter, softened (I like Earth's Balance soy free baking sticks)
• 1 cup pure pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

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• 1 tbsp dairy free butter, melted
• 1 tsp vanilla extract
• 3 tbsp dairy free milk (I use macadamia)
• 2 cups powdered sugar

Instructions

Cookies

1. Preheat oven to 350°. Line baking sheet with parchment, silicone mat, or grease the sheet.
2. In a separate bowl combine the gluten free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Beat sugar and butter in large mixing bowl until well blended.
4. Beat in egg, pumpkin, vanilla extract until smooth and creamy.
5. Gradually add the flour mixture while mixing.
6. Using a cookie scoop drop cookies onto prepared baking sheet (about a rounded tablespoon.)
7. Bake for 16 minutes or until edges are firm.
8. Cool on baking sheets for a few minutes and remove to wire rack to finish cooling.
9. When cookies are cool, drizzle icing over the tops using a ziptop or piping bag with end snipped off.

For Icing

1. Whisk together 2 cups powdered sugar, 3 tablespoons non-dairy milk, 1 tablespoon melted non-dairy butter, and 1 teaspoon vanilla extract. Add more liquid if it is too thick or more powdered sugar if it's not thick enough.

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• Pamela’s Gluten Free All Purpose Flour
• Glass Measuring Cups
• Cookie Scoop
• Glass Mixing/Storage Bowls (I love these mixing bowls because they double as storage for leftovers)
• Stainless Steel Cooling Rack
• Baking Sheet (I love these big sheets, and I always line them with parchment paper for easy cleanup
• Piping Bags

Enjoy!