• Chef Martha Morgan

Pumpkin Bread Cookies Gluten-free Top8 Allergy-Free and Vegan Recipe

Saturday, October 10th, 2020, at Rainbow Blossom Wellness Center Demo Kitchen, I taught this Recipe to a virtual class. With the help of my amazing Daughter, if I do say so myself. I want to say a big thank you to Sarah, who ran the zoom meeting, and all the fantastic employees at Rainbow Blossom Wellness Center! If interest in these cooking classes continues to be as positive as this, we may make this a monthly event.

Screen Shot of the Live Class @ Rainbow Blossom Wellness Center

As I stated in the class, I would have this Recipe on my blog. 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 where 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

Mixing bowl

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.

Pumpkin Bread Cookies Glute-free Top8 Allergy-free Vegan

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.

55 views0 comments