Pumpkin Bread Cookies Gluten-free Top9 Allergy-Free and Vegan Recipe
Updated: Oct 21, 2021
I can’t believe it has been over a year since I taught this class for the first time at Rainbow Blossom virtually, and what a significant part of the local community it has become for all of us. Today October 21st, 2021 is the youngest birthday, and they are turning 19 today! I am teaching this class by myself on CFAAR Instagram at 6:30 pm CT (That is 7:30pm ET) With this second IG takeover cooking demo I believe we are forming a much-needed online allergy community event. We need more inclusion at all the tables and representation everywhere. Continue reading for the full recipe and a little tour of memory lane. Don’t forget to follow @CFAAR on IG.
I came up with this Recipe in a blink when I wanted pumpkin bread and was too impatient (lazy) to wait for the bread. So these deliciously soft cookies were created. They get devoured in our house. I can not tell you how long they will last. I know that the 1st time I made them, I left them out uncovered all night, and they were still soft the next day….at least what was left of them. Keep reading for the Recipe.
Let’s Get started!
You will need 2 sheet pans
Parchment paper or a baking mat
Whisk or mixer
Preheat oven to 350 degrees Fahrenheit
15oz of pureed pumpkin
1 ¾ cup of brown sugar ( I am using Wholesome Vegan Sugar) Can use Coconut Sugar
2 Cup of Gluten-free Flour blend with Xanthium gum ( I am using Namaste)
If you don’t have a mix with Xanthium gum, you can add 1tsp Xanthium
¼ cup of extra virgin olive oil or avocado oil
½ tsp salt
½ tsp cloves
½ tsp nutmeg
½ tsp allspice (or use 1 ½ tsp of pumpkin pie spice)
1tsp Vanilla extract
1 tsp baking soda
2 tsp baking powder
Cream together the pureed pumpkin, oil, brown sugar, and vanilla together. Next, add the spices in and mix well. Then sift together the GF flour blend, salt, baking powder, and baking soda. Then fold in the flour until it is smooth.
After scooping cookies onto the sheet pan, push down the middle of the cookie slightly. Do not flatten completely; make the middle of the cookie even. Then bake 2oz scoop cookies for approx 16 to 18 minutes; let cool for 5 minutes before moving from the sheet pan. This recipe makes 18 large 2oz cookies. Can make smaller cookies; adjust your bake time to 8 to 10 minutes.
I love fall, and Pumpkin anything. These cookies are fantastic with a nice hot beverage or just by themselves. If you have any questions about substitutions on this recipe, please feel free to reach out or leave a comment. Share this Recipe with anyone you think will enjoy this Recipe. Be sure to check out our YouTube Channel and all our other social media; we hope this Recipe helps to tame your Allergy Dragon.