Gluten-Free Pumpkin Spice Cookies are a favorite in our household, especially during the fall season. The combination of pumpkin, cinnamon, nutmeg, and cloves gives these cookies a warm and cozy flavor that just screams autumn. Plus, they’re incredibly soft and chewy, making them the perfect comfort food on a crisp fall day.
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Spoon
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Gently flatten each cookie with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin A: 40%
- Iron: 4%
- Vitamin C: 2%
- Calcium: 2%
- Potassium: 2%
Vegan and Gluten-Free Pumpkin Spice Cookies (Clean Eating Kitchen)
The combination of pumpkin, cinnamon, nutmeg, and cloves gives these cookies a warm and cozy flavor that just screams autumn. Plus, they're incredibly soft and chewy, making them the perfect comfort food on a crisp fall day.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Gently flatten each cookie with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Vitamin A: 40%
- Iron: 4%
- Vitamin C: 2%
- Calcium: 2%
- Potassium: 2%
