Gluten-Free Pumpkin Cookies

2016 recipe revised:

Pumpkins are everywhere, and they're looking great this year! All I can think of when I see a pumpkin is all the healthy, delicious things I can make with it. Let's start with everyone's favorite (aside from pie)....the pumpkin cookie!

The beauty of pumpkin cookies being gluten-free is that they’re automatically less processed. That’s just kinda how it goes when you eliminate bleached, processed flour. Fake foods like this contribute to sluggishness, weight gain, allergies, diabetes, depression, and a host of other health conditions. In the gluten-free world, I have found that the flour combo used in this recipe works really well.  Too much coconut flour (though I love it), becomes too dry. At first glance you might think it’s too many flours to purchase, but trust me you’ll use them over and over. These cookies freeze really well too and are great to eat cold. Note, posted updated 10/19 using paleo flour for a pricier (yet more convenient way to go)

Pumpkins through the years

Tommy, almost 2 years old picking out pumpkins!

Tommy 4 years old picking out pumpkins!

Tommy (7) and Maisie (4.5) pumpkin shopping.

I love incorporating vegetables into everything for the kids and yes pumpkin qualifies for sure. Pumpkin is a great source of beta-carotene, fiber, and other healthy carotenoids. It’s also extremely low in calories so it packs the perfect nutritious punch. Adding banana reduces the amount of sugar you need to use and adds some nice moisture. A great soft cookie for all ages.

Note for parents:
A nice idea is to divide mixture in half and add something like dark chocolate chips or chopped pecans for the adults, while keeping the other half as-is for the kiddos. These cookies are soft and “cakey” so add-ins work wonderfully. More suggestions below.

Ingredients

2 cups paleo flour. I’ve also used the 3 flours below and that worked as well.
OR
1 cup almond flour
1/2 cup buckwheat flour
1/2 cup coconut flour

1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick softened) grass-fed butter, ie Kerry Gold
1 cup mashed banana
1/2 cup coconut sugar
2 eggs
1 cup boxed or canned pumpkin (here’s what I used)
1 tsp vanilla

Combine first 8 ingredients in medium bowl. Set aside.

Cream the butter with the sugar with beater or stand up mixer. Add the eggs, pumpkin, banana, and vanilla. Add dry ingredients slowly into wet with a spatula until well combined.

This is the point in the show where we add the more “adult-like” ingredients. (And no, I’m not talking about booze, but if you’d like, then by all means add some). Here are some other suggestions. Whatever you choose, try about 1/2 cup.

*mini dark chocolate chips
*chopped pecans
*chopped walnuts
*raisins
*goji berries
*carob chips
*slivered almonds
*toffee bar crumbles
*white chocolate chips
*pumpkin seeds
*1-2 Tbsp chia, hemp, or flaxseeds

Cream Cheese Frosting Option

To make this a fancier or more dessert-like cookie, feel free to drizzle with a light cream cheese frosting

Beating about 4 oz of softened cream cheese w 1/4 cup softened butter, 1 tsp vanilla and 1 cup sifted organic powdered sugar. (Add more if you like sweeter). For paleo or dairy free option, feel free to use a nut based cream cheese like this.

Preheat oven to 375.

Let mixture sit in fridge or freezer 10 minutes or so before forming into 1-2 tsp- sized balls. Bake for 12-15 minutes (on the faster side if your oven runs hot). Let cool a few minutes before transferring to a wire rack to cool further.

Did I mention, these also freeze really well!

Excited about gluten free cookies? Give these a taste test as well.

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