Dairy-Free Pumpkin Cookies
 
Prep time
Cook time
Total time
 
These wonderfully soft pumpkin cookies are filled with warm flavors. The recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36 cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon + 1 teaspoon ground cinnamon, divided
  • ¼ teaspoon ground nutmeg (can sub allspice or more cinnamon)
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup + 2 teaspoons sugar, divided
  • ½ cup shortening (I use Spectrum Organic; you can substitute melted coconut oil for chewier cookies)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350ºF and line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, ½ teaspoon cinnamon, nutmeg, and salt.
  3. Add the pumpkin puree, 1 cup sugar, shortening, maple syrup, and vanilla to a large mixing bowl. Beat with a hand mixer until light and fluffy.
  4. Gradually stir the flour mixture into the wet mixture. The dough will be rather sticky. If needed, chill the dough for 1 hour to make it a bit more manageable.
  5. Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.
  6. In a small bowl, whisk together the remaining 2 teaspoons sugar and remaining 1 teaspoon cinnamon. Evenly sprinkle the mixture on the cookie dough tops.
  7. Bake the cookies for 10 to 14 minutes, or until the tops take on a golden hue.
  8. Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.
Notes
Pumpkin Spice Option: Substitute ¾ teaspoon pumpkin pie spice for the cinnamon and nutmeg in the cookies. You can optionally use the pumpkin pie spice in place of the cinnamon used in the topping, or party pumpkin pie spice and part cinnamon.

High Altitude Note: I recommend using shortening, not coconut oil or butter alternative, if baking these pumpkin cookies at high altitude. You might also want to reduce the baking soda to ¾ teaspoon.
Nutrition Information
Serving size: 1 cookie Calories: 77 Fat: 3g Saturated fat: 1.4g Carbohydrates: 12.6g Sugar: 6.7g Sodium: 67mg Fiber: .4g Protein: .8g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-pumpkin-cookies