Once the month of the pumpkin rolls around around, I love to start baking seasonal themed desserts! I am probably the furthest thing from being a “basic white girl” in the fall. Fall in Florida doesn’t really exist, cardigans are not really “me” and despite popular opinion, I have never liked PSL but I can totally get behind pumpkin themed desserts! Every fall I pull out the most delicious pumpkin cookie recipe that’s both dairy and gluten free to really get in the fall spirit! After I took a poll on Instagram asking if you wanted the recipe, the results gave a 100% YES! I figured it needed a place to live on my blog so you could refer to it year after year!
Did you know I love to bake?! Writing about fashion on here brings me so much joy and I always want that to be my main focus (it’s your fav too!) but I also started to diversify my content a bit to include fun things like recipes! Over the years, I started to switch my diet up and I eat gluten free and (mostly) dairy free because I feel the best when I do. Finding desserts that don’t taste like cardboard or tasted good in general was always a challenge. Pinterest is an awesome place to find recipes which is where I found this gluten and dairy free pumpkin cookie recipe! Because I liked it so much, I printed it up and refer to it year after year!
I loveeee this recipe because it’s simple, quick and tastes delicious! The cookies have more of a gummy/chewy consistency, than crunchy. Personally, chewy cookies are my favorite! Once they are done cooling, I usually stick them in a container and put them in the fridge. It keeps them fresh and they last longer!
Gluten and Dairy Free Pumpkin Cookie Recipe
(P.S. For the recipe, I doubled everything! It makes about 12-15 cookies. Doubled it makes about 25-30!)
- 1/2 cup canned pumpkin
- 2 tablespoons honey
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons brown sugar (I used Coconut Sugar)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- pinch of salt
- 1 cup oat flour (I use Bob Mills rolled oats and grind them in a food processor)
- 1/2 dark chocolate chips (I use Enjoy Life Dark chocolate chips)
- In a bowl, beat together the pumpkin, honey, egg, and vanilla extract. Beat in the brown sugar.
- In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, salt and oat flour.
- Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. ** Make sure to measure the oat flour AFTER blending the oats and not before **
- Combine the wet and dry and mix until just combined. Do not over stir.
- Stir in the chocolate chips.
- Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
- Bake for 10-12 minutes.
- Using a cookie scoop, scoop out the dough onto a cookie sheet.
- These cookies taste best (in my opinion) a little under-baked they are soft, chewy and chocolatey!
Lots of Sunshine,