Gluten-Free Pumpkin Cookies are so moist and delectable. Nonetheless, these cookies are sure to get gobbled up. Indeed, this recipe is based on an old fashioned vintage pumpkin cookie recipe. These cookies can be made fat and plump or use a glass to press them flatter. These cookies are one of my kid’s favorite. Serve them at Halloween parties or for Thanksgiving dessert. Consequently, they are the perfect fall dessert especially, when craving pumpkin.
Gluten-Free Pumpkin Cookies:
At any rate, I have been making these cookies for years. Once, fall rolls around these sweet tasty bites of goodness are likely to make a debut at my house. In fact, they are so versatile as they can be eaten plain or with frosting. In conclusion, simply add some chocolate chips to the recipe.
For those who have never used monkfruit sweetener before, be sure to check out my recipe Monkfruit Sweetener Information. Check out Cassava Flour Information. Indeed, you won’t be able to tell they are gluten-free.
Monk Fruit Sweetener, Cassava Flour, Canned Pumpkin, and all the spices can be found on Amazon along with cookie sheets.
Gluten-Free Pumpkin Cookies
Ingredients:
- 2 eggs
- 1/2 cup monk fruit sweetener
- 1/2 cup powdered monk fruit sweetener
- 1 cup of coconut oil
- 2 tbsp maple sugar
- 1 cup of canned pumpkin
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1 pinch of cloves
- 1 pinch of mace
- 2 1/2 cups cassava flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Directions:
First, preheat oven to 350 F. Second, cream together coconut oil and monkfruit sweeteners together.
Next, add sweetener micture, maple syrup and beaten eggs until combined. 
Finally, add the pumpkin to the egg mixture. 
Next, combine cassava flour with spices, baking powder, baking soda, and salt.
Lastly, add flour mixture with the egg mixture until fully incorporated. 
Grease a cookie sheet or two. Drop cookies onto a paper plate. Next, roll them into balls. Using a piece of wax paper or parchment. Place the cookie in between the paper and smash slightly with a drinking glass.
Place the smashed cookie onto the cookie sheet. 
Lastly, place the cookie sheets into the oven and bake 10-15 minutes. Or until the edges are brown. These cake-like cookies have a soft center. However, if you like a crispier cookie bake a little longer.
Makes approximately 48 cookies.
Gluten-Free Pumpkin Cookies
Equipment
Ingredients
- 2 whole egss
- 1/2 cup monk fruit sweetener
- 1/2 cup powdered monk fruit sweetener
- 1 cup coconut oil
- 2 tbsp maple sugar
- 1 cup canned pumpkin
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1 pinch of cloves
- 1 pinch of mace
- 2 1/2 cups cassava flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
Instructions
- First, preheat oven to 350 F.
- Second, cream together coconut oil and monkfruit sweeteners together.
- Next, add syrup and beaten eggs until combined.
- Finally, add the pumpkin to the egg mixture.
- Next, combine cassava flour with spices, baking powder, baking soda, and salt.
- Lastly, add flour mixture with the egg mixture until fully incorporated.
- Grease two cookie sheets,
- Next, roll them into balls.
- Next, roll them into balls.
- Using a piece of wax paper or parchment.
- Place the cookie in between the paper and smash slightly with a drinking glass.
- Place the smashed cookie onto the cookie sheet.
- Lastly, place the cookie sheets into the oven and bake 10-15 minutes.
- Or until the edges are brown.
- These cake-like cookies have a soft center.
- However, if you like a crispier cookie bake a little longer.
- Makes approximately 48 cookies.
Notes
| Nutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 84 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 4 g | 21 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 8 mg | 3 % |
| Sodium 56 mg | 2 % |
| Potassium 9 mg | 0 % |
| Total Carbohydrate 7 g | 3 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 0 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 12 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
