Gluten and Dairy Free Pumpkin Cookies

serves / makes 14
10 prep time
10 mins cooking time


If you are a fan of soft dough cookies and pumpkin then this recipe is for you! An easy recipe to make, just mix all the ingredients together, chill in the fridge and then into the oven. These cookies are also egg free as well.




  • 115g dairy free spread, melted
  • 50g brown sugar
  • 100g caster sugar
  • 90g pumpkin puree
  • 190g gluten free plain flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of nutmeg

For decorating:

  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon
  • handful of dairy free chocolate chips, optional


  1. Whisk together the melted dairy free spread, brown sugar and caster sugar
  2. Stir in the pumpkin puree, flour, baking powder, cinnamon, ginger and nutmeg
  3. Chill in the fridge for 30 minutes
  4. Preheat the oven to 180 oC
  5. Divide the cookie dough into 14 balls
  6. Mix together the 2 tablespoons of caster sugar and the teaspoon of cinnamon
  7. Roll the cookies in the cinnamon sugar
  8. Place on parchment paper lined baking sheets and flatten into thick disc shapes
  9. Top with the chocolate chips if using
  10. Bake in the oven for 10 minutes
  11. Allow to cool before enjoying

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