Decadent Pumpkin Spiced Cookies (Vegan & Gluten Free)

My gluten-free adventure has been full of trials & errors; I’ve since learned my body will not tolerate xantham gum nor tapioca flour.  Some baked goods came out perfectly while others, well, let’s say they make great door stoppers!  I can now yell form my rooftop “I’VE CRACKED THE GLUTEN-FREE CODE!”  These delicious, chewy pumpkin spiced cookies will certainly fill your craving for pumpkin!  Autumn is one of my favorite times of the year.  The smell of a cool crisp morning, the sound of leaves crunching below your feet, and of course, the beautiful color burst Nature gives us.   Let’s not forget, the Fall harvest bounty!

Cookie dough:

  • 2 cups GF flour mix
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon guar gum
  • 4 tablespoons earth balance, 4 tablespoons organic apple sauce
  • 1 cup brown sugar
  • ¼ cup molasses
  • 1 teaspoon cornstarch
  • 1 cup pumpkin (fresh or canned)
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract


  • 1 cup confectioner’s sugar
  • 1 tablespoon almond milk
  • ¼ teaspoon vanilla extract
  • 1/8 teaspoon cinnamon


  1. Preheat oven 375
  2. Line 2 large cooking sheets with parchment paper
  3. In a medium mixing bowl, combine gf flour, baking soda, cinnamon, nutmeg, and guar gum.  Whisk until combined
  4. In a separate bowl, cream the earth balance, sugar, and apple sauce until fluffy.  Add molasses, cornstarch, and pumpkin puree and beat until combined.
  5. Slowly add the dry ingredients to the wet and stir until combined.
  6. Drop the cookies by very generous tablespoons on the prepared baking sheet.  Bake for about 12 minutes.
  7. While the cookies are baking, prepare the glaze by whisking the confectioner’s sugar, milk, vanilla, and cinnamon in a medium bowl until smooth,
  8. When cookies are done, let cool for about 2 minutes, then spoon or drizzle glaze on cookies.
  9. Enjoy eating whole!


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