The temperature has yet to dip below 65 degrees in Los Angeles, but I’m still trying to get into the autumn spirit any and every way I can. The best way to infuse a bit of fall into my life? By creating a recipe for gluten free pumpkin spiced cookies, of course!
These cookies are an unapologetic ode to the classic pumpkin spiced lattes we all know and love. The pumpkin spiced cookies are, in and of themselves, fairly healthy and contain mostly natural ingredients. I cannot make the same claim about the sugary frosting I layered on top of them. If you are hoping to stick to a healthy pre-holidays diet be aware that you might want to skip the overly sweet topping.
In an effort to use the fewest possible ingredients and to make the recipe as simple and attainable as possible, I did not use pumpkin pie spice. If you happen to have a jar on hand or are looking for a way to add a bit more pumpkin-y goodness to the recipe, a teaspoon or two of the spice would make a lovely addition.
These gluten free pumpkin spiced cookies are undoubtedly going to be a staple in my household for months to come. It may not be sweater weather yet, but it doesn’t mean I can’t enjoy the tastes of the season! Have you started baking holiday sweets yet? How are you getting into the autumn spirit?
| Servings | Prep Time |
| 36 cookies | 10 minutes |
| Cook Time |
| 13 minutes |
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Get into the autumn spirit with these delicious gluten free pumpkin spiced cookies based on the seasonal latte that we all know and love.
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- 1 cup brown sugar
- 1 cup sugar
- 2 eggs - lightly beaten
- 15 oz canned pumpkin
- 1/2 cup applesauce
- 1/2 cup coconut oil
- 2 tsp vanilla
- 3 cups gluten free flour - I used Trader Joe's brand
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp cinnamon
- Preheat oven to 350 degrees.
- Combine brown sugar, sugar, lightly beaten eggs, canned pumpkin, applesauce, and coconut oil. Mix gently and thoroughly.
- In a separate bowl combine flour, baking soda, baking powder, salt, and cinnamon. Whisk until combined.
- Pour 1/2 of the dry mixture into the wet mixture, fully combining before pouring the second half in.
- Scoop small balls of dough onto a cookie sheet, flattening the tops with a spoon as you go. Note: Since this dough contains so much liquid it will expand as it bakes. Be conservative with your scoops of dough.
- Bake for 13 minutes.
- Remove from cookie sheet and allow to fully cool.
- Frost with frosting of your choice (OPTIONAL).
If you are interested in making the same classic recipe for 7 Minute Frosting that I used to frost my cookies, you can follow the recipe below.
Ingredients
- 1 1/2 cup sugar
- 1/3 cup cold water
- 2 large egg whites
- 2 tsp corn syrup
- Pinch of salt
- 1 tsp vanilla
Instructions
- Combine sugar, water, egg whites, corn syrup, and salt in a pan.
- Beat with a handheld electric mixer for 30 seconds on LOW.
- Set pan over another pan of boiling water (the pan should not touch the water).
- Beat on HIGH for 7 minutes until mixture is stiff and glossy.
- Remove from heat, add vanilla and beat on HIGH for another 2 minutes.
- Use immediately!
