“I Can’t Believe It’s Not Gluten!”: Gluten-Free Pumpkin Cookies

pumpkin cookies photo


So a gluten-free friend of mine gave me a recipe for pumpkin cookies. They may not be exactly sugar-free and healthy, but they are some of the best cookies I’ve ever had.

Gluten-Free Pumpkin Cookies


  • 2 cups Bob’s Red Mill All-Purpose Flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum (this is the magical ingredient!)
  • 1 tsp cinnamon
  • 1 cup pumpkin
  • 3/4 cup softened butter
  • 1 egg
  • 1 tsp vanilla extract


  • Preheat oven to 375 degrees.
  • Sift together dry ingredients (flour through cinnamon). In a separate bowl, mix together pumpkin through vanilla extract.
  • Slowly add dry ingredients (about 1/4 of the mixture) into the wet ingredients.
  • Distribute about a spoonful of cookie batter on greased, foil-lined cookie sheet.
  • Bake for 12-13 minutes, or until toothpick comes out of cookie cleanly.

Options for icing: 

  • dust powdered sugar and cinnamon onto the cookies while they are still warm.
  • Make a cinnamon cream cheese icing, similar to the one that I made for my protein pancake recipe ages ago. (Find that recipe here!)

I promise you, the xanthan gum is worth it. It will change your viewpoint on gluten-free goodies.

Bon áppetit, my health-conscious friends!

In peace and health- xo

Posted on
By amanda.plazek@gmail.com

Filed under All Things Gluten Free, Recipes
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