Soft Pumpkin Cookies – Gluten Free & Vegan

 

Soft Pumpkin Cookies - Gluten Free & Vegan-4234

Anyone who has followed me for any length of time knows how much we adore pumpkin in all of it forms.  When the Fall rolls around, we have a veritable pumpkin frenzy!  I madly bake up all our garden’s winter squash and pumpkin bounty for our version of liquid “gold.” squash puree.

With our first batch made, I ma quickly transported into heaven and remember  how MUCH better this goodness is versus the canned variety we have to rely on half of the year.  This is when ALL my kids goo goo ga ga over all pumpkin treats…even my pumpkin averse eldest.  A little secret about fresh puree:  it is much milder and sweeter than the canned varieties and so even pumpkin averse people can take a liking to eat…the flavor is soft and delicate and not at all over powering.  I will be darned if I can figure out why the canned tastes so vastly different!  Not all squashes are worth baking up however, please read my post on how to bake your own pumpkin or winter squash to learn all about selecting one!

Here is a cookie perfect for wholesome snack.  Add any goodies of your choice” we prefer chocolate and cranberries!  If you like a spicier cookies, add some pumpkin pie spice in!  Sweet, moist and perfect.

SPECIALS TOOLS NOTE:  I use a cookie scoop for consistency and to keep my cookies from getting mammothly huge…I guess I tend towards giant cookies by nature.  However, I know my one cookie is really 3 or four appropriate sized cookies, so this helps and the batch goes further!

Also, I love using my baking mats.  I just received these two new ones, only $16 for two!  They rock, and nothing sticks to them!

Want more pumpkin recipes?  Here are a few you can check out (all are gluten free and vegan):

LIKE FROSTING?  This would be amazing with the maple frosting found in my Dense & Chewy Pumpkin Cookies recipe (link above), or the caramel frosting on my Pumpkin Bars, also linked above!

SUCCESS TIP:  The only huge variable in this recipe is the pumpkin puree…and there is no way around this!  Every can I open can be different, and every pumpkin I puree has it’s own flavor and water content.  So, don’t be afraid to start with just ONE cookie in the oven as a test.  A crumby dry cookie means too much flour or you cooked it too long, and a cookie falling flat is not enough flour.  Adjust flour as needed, or add more pumpkin if you need some more moisture.Soft Pumpkin Cookies - Gluten Free & Vegan-4239

 

5.0 from 5 reviews
Soft Pumpkin Cookies - Gluten Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup any mix of palm shortening, coconut oil, or vegan butter
  • ¾ cup palm sugar (or brown sugar)
  • ½ cup fresh pumpkin puree (see link above for how to make: MINE ALMOST POURS, if you are using a variety that is super stiff and dry, it contains less water)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon EACH baking soda, baking powder, sea salt, & guar gum
  • ⅓ cup EACH tapioca flour, sorghum flour, brown rice flour - if your pumpkin puree is very soft and pourable, you made need to add an additional ¼-1/3 cup here, do a test cookie to be sure!)
  • ½ cup (or more) chocolate chips, raisins, or cranberries
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a bowl of mixer, beat the fat and sugar until creamy.
  3. Add in the pumpkin and vanilla.
  4. With the mixture still running, sprinkle in the cinnamon, baking soda, powder, salt, and guar gum.
  5. Continue with the flours.
  6. Beat well, and then reduce the speed and mix in the chocolate chips as preferred.
  7. Using a scant tablespoon, drop the stiff and sticky dough onto a cookie sheet. These cookies do not spread or move much, so they can be quite cozy together on the sheet.
  8. With damp fingers, slightly press the cookies down to flatten to a uniform depth.
  9. Bake for about 8 minutes, remove and let cool for a few minutes before transferring to a cooling rack. They will look barely done...that is ok, you don't want to over-bake these little morsels!

Soft Pumpkin Cookies - Gluten Free & Vegan-4208

This post was shared at GF Tuesday, Traditional Tuesday, Hearth & Soul, GF Wednesday, Real Foods Wednesday, Healthy 2Day Wednesday, Tuesday Greens, Wildcrafting Wednesday, Frugal days Sustainable Ways, Thank Your Body, Pennywise Platter, Tasty Traditions, Simple Lives Thursday, Full Plate Thursday, Wellness Weekend, Whole Foods Friday, GF FridayFight back Friday, Simple Meals Friday, Healthy Vegan Friday, Potluck Party, Mostly Homemade Monday, Natural Living Monday, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasteful Tuesday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Cookies & Bars, Vegan
22 comments on “Soft Pumpkin Cookies – Gluten Free & Vegan
  1. Amber says:

    Hi Tessa,

    These look incredible. I can’t wait to make! I recently saw a recipe for pumpkin chocolate chip cookies on Pinterest and thought…”one day I will experiment.” But I think you have a perfect recipe here that combines that lovely pumpkin and chocolate flavor. Great job! As always, you are such a baking inspiration.

    Hugs,
    –Amber

  2. Thanks for hosting again! I spent the summer experimenting with paleo ice cream recipes and shared my favorite today: Peach Ginger. It’s egg-free, dairy-free and refined-sugar free. Enjoy!

  3. Pure Ella says:

    What a beautiful little cookie!
    My daughter would love a baking day like this ~ especially when it’s a rainy day today… ;)

    xo ella

  4. Amber says:

    I just love soft cookies! These look delightful and perfect for fall!

  5. Mmmm, these look so good. Pumpkin and chocolate are definitely my favorite fall treat combo. I’ve always wanted to make fresh pumpkin puree. Need to check out your method!

  6. Tessa, your cookies look yummy! You had me at chocolate and I adore anything with pumpkin!

  7. Becky says:

    Perfect timing on these! I am baking a bunch of squash and pumpkins tomorrow. Can’t wait!

  8. Miz Helen says:

    Your cookies look delicious, we love pumpkin! Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
    Miz Helen

  9. I love pumpkin this time of the year (and anytime actually) these cookies are aawesome!

  10. Annabel says:

    Could you make these using coconut flour? I am new to baking anything gluten free and only have coconut flour.

    • Hi Annabel! Coconut flour is a grain free flour totally unique in it’s properties and baking behavior, it almost always needs eggs to work too. It is one of the few flours for which there is not many good substitutes. So for this purpose, coconut will not work…if you plan on baking gluten free, you will have to pick up a few flours..let me know if you want some help in figuring out which ones ( I also have a gf flours page you can check out for info and ideas)

  11. Beth says:

    I have white rice flour, brown rice flour, potato flour and tapioca flour but no sotghum flour. What can be used for sorghum with similar results?

  12. Miz Helen says:

    Your Pumpkin Cookies look awesome! Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
    Miz Helen

  13. emily says:

    yum! I love how to changed these cookies to meet your dietary needs! So clever and great for so many others ;o) You’ve been featured today at Nap-Time Creations!!! I’ve shared it on all my social media… please feel free to reshare or tweet :o) thanks for linking up to Tasteful Tuesdays! Emily

  14. These look awesome, Tessa! I’m featuring them tonight on WNWNW :)

  15. Adria says:

    I just made these cookies and they taste awesome! However, they are super crumbly and they fall apart when you barely touch them. Did you have a similar result?

    • Hi Adria…when I was testing this recipe, I was using homemade puree. My guess is your was drier w/ less water so you will need to add additional moisture (pumpkin puree)…or at least 1/4 less flour next time (I refer to this in the post, this is the super tricky part about cookies w/ pumpkin puree..quick breads are more forgiving!!). Freeze the cookies up if they are crumbly….they are good just out and wont annoy you with the crumbles! Sorry about that!

  16. Judi says:

    I made these cookies this week end. I was going for the gluten free part so I used real butter. My brown sugar was hard so I used raw honey. I also used canned pumpkin. I added extra flours to compensate. I also put chocolate chips and dried cranberries. My mother didn’t care for the contrast in taste. But my friend who needs gluten free didn’t mind. All in all I call it a success. I made a double batch and my friend kept them all. Now I will have to make more for another friend who needs gluten free.

  17. Mike Huiwitz says:

    Just followed your recipe. My wife loves them cookies!
    Mike Huiwitz recently posted…how to get ur ex backMy Profile

  18. D. Newcomb says:

    Even the non-vegans and those who can eat everything, not me – I can eat air – loved them! Thanks, Diva!

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Welcome, I am happy you are here!
My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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