Gluten-free Pumpkin Cookie Recipe- using full can!

One of my pet-peeves with some recipes is how they can ask for a partial item. 1/2 cup of crushed pineapple, 2 Tbsp. tomato paste, etc. Maybe I’m just not creative enough, but I have to wonder, what am I supposed to do with the leftover amount?! I have a major problem with wasting food (I almost never throw something out) so this doesn’t really work for me.

gluten free recipes baking - pumpkin cookies

So you’ll notice that along with goals like

  • all whole ingredients
  • minimal steps
  • less fat and less sweetener than traditional versions

one of my goals is to never use a partial ingredient. So, when I began experimenting with a pumpkin cookie recipe I was committed to using the full 15 oz. of pumpkin in the recipe. Most recipes ask for just 1/2 – 1 cup of pumpkin.

Two tries later and I think I’ve struck upon a really great gluten-free pumpkin cookie recipe- using a full can of pumpkin!

And, in contrast to many gluten-free recipes, the texture and flavor improves with time (you don’t need to gobble them all up on the day you bake them!).

Gluten-free Pumpkin Cookie Recipe15 oz. can pumpkin

1/2 cup coconut oil/olive oil/other healthful oil or butter

3/4 cup maple syrup (or a combination of maple syrup and honey)

1/4 cup water (warm, if using a solid oil)

2 Tbsp. molasses

1 Tbsp. raw apple cider vinegar

1/4 cup ground flax

1/4 cup brown rice flour (I add this to the wet ingredients so it has a greater opportunity to hydrate before baking)

________________________________________________

1 cup oat flour (ground from rolled oats)

1/2 cup light buckwheat flour (ground from raw hulled buckwheat groats)

1 cup rolled oats

2 tsp. pumpkin pie spice

2 tsp. ground cinnamon

opt: 1/2 tsp. ground ginger

1 tsp. baking soda

1 1/4 tsp. sea salt

opt: 3/4 cup chopped walnuts or pecans

opt: 1/2 cup raisins or chocolate chips

In a mixing bowl, thoroughly whisk together ingredients above line. In a separate bowl, combine the dry ingredients (below line). Combine both and then drop by spoon onto a baking sheet or stone. Bake at 350 degrees for 24-28 minutes (depending upon size of cookies). Alternatively, bake at a higher temperature for a short period of time (for instance, 375 for 20-24 minutes).

Makes about 2-3 dozen (depending upon size)

Variation: Add 1/3 cup cocoa powder to dry ingredients for Chocolate Pumpkin Cookies

Check out more gluten-free recipes – cookies, cakes, and so much more!

For even more gluten-free recipes – cookies, bars, brownies, desserts, snacks, entreesthe list goes on and on check out this book!

gluten free recipes cookies - everyday gluten free

Kim Wilson

10 Comments

  1. Carly on November 5, 2013 at 4:56 pm

    I am so excited about this recipe! Just a few days ago I was searching the internet for a pumpkin cookie recipe and I ended up making a crustless pie instead because I just didn’t want to use a partial can. This is great! Thanks so much!

    • Kim Wilson on November 22, 2013 at 9:55 am

      I’m glad it satisfied a need!

  2. Danielle @ Poor and Gluten Free on November 10, 2013 at 9:29 pm

    I know exactly what you mean, I hate opening a can of something only to use a tablespoon of it! This looks great, thanks so much for sharing it on Waste Not Want Not Wednesday (psst, it looks like you may have forgotten to place a link back to the party)

    • Kim Wilson on November 22, 2013 at 9:52 am

      Thanks for pointing that out.

  3. Cindy (Vegetarian Mamma) on November 13, 2013 at 2:30 pm

    Oh I love pumpkin! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great!

    Cindy from vegetarianmamma.com

    • Kim Wilson on November 22, 2013 at 9:50 am

      Hope you enjoyed these cookies!

  4. Julienne Piper on December 29, 2013 at 6:28 pm

    We LOVE this recipe Kim Wilson! I use 1/2 tsp of stevia and 3 tbs molasses and they are still very good! Sadly we cannot have the syrup or honey, I can only imagine how much more delicious they are with one of those! We are making them again right now!

    • Kim Wilson on January 18, 2014 at 5:43 pm

      Thanks for the suggestion for a sweetener alternative. I’ll give this a try!

  5. Carla on May 15, 2015 at 5:10 pm

    I just baked the oatmeal chocolate chip cookies from Good and Easy Eats. It seems like they are the BEST cookies ever! Thank you for your work in making and compiling wholesome recipes. I look forward to trying these cookies.

    • Kim Wilson on May 27, 2015 at 2:07 pm

      I’m so glad you enjoyed them. Thanks for your kind words!

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