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.
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.
- 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
- 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.