Thanksgiving is only a few days away, which means that I’m in full planning for the upcoming festivities! Last Sunday, I had a “Friendsgiving” at my house, which gave me the opportunity to make a bunch of dishes ahead of time. This is not only great for feeding loved ones, but also having the chance to taste my dishes before Thanksgiving.
Being diagnosed with Celiac Disease a few months ago, I was on a mission to make my favorite Thanksgiving dishes, but without the gluten. My go-to ingredient for my cooking and baking is was coconut oil. I don’t think I can say enough great things about using coconut oil for my recipes. Coconut oil is naturally gluten-free and gives great flavor to any dish. If you’re not familiar with using this healthy fat, you simply replace it for butter or oil in a 1:1 ratio.
I can tell you the first time I made these pumpkin cookies, I thought the recipe made a lot, so I decided to cut it in half – bad idea. These cookies were literally gone in 10 minutes. Hey, that’s awesome, but I could have eaten more! On a side note, I eyeballed my measurements on the half recipe since I was in a hurry and they still came out AMAZING.
My fiancé loves pumpkin and chocolate together, so I added some dark chocolate chips into the batter. Feel free to omit this if you want plain pumpkin cookies – they were both equally good!
Here’s what you’ll need:
1 can pumpkin puree
½ tsp baking powder
1 tsp baking soda
1 cup light brown sugar
2 tsp cinnamon
3 cups gluten-free all-purpose flour blend
½ cup sugar
2 tbsp pumpkin pie spice
½ tsp salt
1 cup sugar
1 tsp gluten-free vanilla
½ cup coconut oil, melted
2 cups dark chocolate chips (optional)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or aluminum foil.
- In a medium size bowl, mix brown sugar, sugar, coconut oil, pumpkin, eggs, and vanilla until fully incorporated.
- In a another bowl, mix gluten free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together.
- Slowly pour the dry mixture, by increments, into the wet mixture, making sure to fully combine before adding more. Add chocolate chips if desired and mix until completely incorporated.
- Once mixed, scoop out dough onto baking sheet.
- Bake for 12-14 minutes, depending on how the cookies look at the 12 minute mark.
- Remove from oven and transfer cookies to a cooling rack. Wait at least 5 minutes until semi-cool and enjoy!
With this recipe, you can even make a homemade cream cheese frosting for the cookies if desired! I loved the fact that I had about 90% of the ingredients in my pantry, which is always nice on the wallet. If you’re looking for more pumpkin recipes, try our homemade pumpkin roll, pumpkin oatmeal cream pies, or mini pumpkin pies.