Gluten Free Pumpkin Cookies by Contributor Elaine Mullowney

Every fall as the weather grows colder I find myself craving my favorite childhood treat! There is something irresistible and comforting about the aroma of cinnamon and spices filling the air when the leaves start falling off the trees and I begin looking forward to the holiday season!

Because many holiday treats and baked goods contain gluten, I have and continue to work toward creating gluten free options that are just as rich in flavor and savory as their traditional counterparts.

The following is my gluten free version of my mother's famous Pumpkin Cookie recipe!

  • 1/2 Stick of room temp Unsalted Butter
  • 4 tbs cold pressed coconut oil
  • Just under 1/3 cup of honey or slightly less if you like (I like raw honey, but reg works just as well)
  • 4 eggs
  • 1 slightly heaping cup of pumpkin
  • 2 tsp vanilla
  • 2 cups Almond Meal
  • 3 tbs Coconut Flour (a little goes a long way)
  • 1/2 tsp sea salt
  • 4 tbs cinnamon..can use less if you like, but it makes them seem much sweeter without the extra sugar
  • 1/2 tsp Cloves
  • 1 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1 tsp Baking Soda
  • Frosting
  • 1 stick of room temp Unsalted Butter
  • 1/2 cup of Coconut Oil
  • 1 Pinch sea salt
  • 2 tbs Raw Honey (or reg is probably fine, but might be more liquid)
  • 2 tsp Vanilla..or more to taste if you want more vanilla flavor
Step One:

1 small pumpkin (usually says on sticker that’s intended for pumpkin pie)

*Cut pumpkin in half (top to bottom) clean and place face down (in foil for cleanliness if you like) on a cookie sheet or baking dish and bake at 350 degrees for an hour..or until it has become very soft.

Let cool for a while (I’m too busy to really time it so it could be an hour..) then you scoop it out into large bowls and and can use a hand mixer to puree..or use the blender or use beater on med high..just get the lumps out…sounds like I a lot, but I swear its easier than making a good smoothie!

Step Two:

2 cups of raw almonds. Blend in in blender until its finely ground.

Step Three:

Mix it all together

Step Four:

Place heaping Tbs size scoops onto cookie sheet

Bake 400 degrees 10-12 minutes

Should look like muffin tops! Will bounce back up with light touch when they’re done!

Step Five:

Cool and frost


Whip it all together!

Place in freezer for 5-15 minutes…you don’t want it totally solid, still stirrable, but much firmer than before whip again and place a dallop on top of each cookie.

Photo Gallery