Pillow-Soft Low-FODMAP Pumpkin Cookies; Gluten-free, Dairy-free

I love this soft, pillowy Low-FODMAP Pumpkin Cookie Recipe. This creates light low-FODMAP Pumpkin Cookies with a delightful pumpkin spice flavor that are moist and cake-like.  And they are so pretty!

These low-FODMAP Pumpkin Cookies are wonderful in the fall, but with the availability of canned pumpkin you can enjoy this low-FODMAP recipe all year round.

Low-FODMAP Pumpkin Cookies are sweet and delicious on their own.  But you know how much I love my low-FODMAP frosting recipes!  I slather them with this low-FODMAP cream cheese frosting for a more decadent treat.

Hint: These also can make great low-FODMAP Pumpkin Whoopie Pies!

Check out over 175 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD


Pillow-Soft Low-FODMAP Pumpkin Cookies; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 48 cookies

Prep time: 10 mins

Bake time: 12 mins

Total time: 22 minutes

Ingredients

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 x 15 ounce can pumpkin (select pure pumpkin, nothing else added)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend for consistent results every time…see my bake-off blog for the reason why)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum (if not added to your flour choice)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • Optional: ½ cup chopped walnuts, pecans, or chocolate chips
  • Frosting: low-FODMAP Cream Cheese Frosting or low-FODMAP Vegan Vanilla Buttercream (for dairy-free version)

Directions

  • Preheat oven to 350° and line a baking sheet with parchment paper or silicone baking sheets
  • In a large bowl, or your stand mixer with the flat paddle, beat eggs lightly on low until lightened
  • On low speed, add brown sugar, white sugar, canola oil, pumpkin and vanilla until fully incorporated
  • In a separate bowl whisk together the flour, baking soda, baking powder, xanthan gum, salt and spices
  • Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more, on medium-low speed of mixer
    • Do not overmix
  • If using any stir-ins, add by hand at this point, folding gently into the low-FODMAP pumpkin cookie batter
  • Use a small cookie scoop to place mounds of the dough onto the baking sheet
    • Flatten out the mounds by smoothing the top with the back of a spoon
      • It will be somewhat sticky
    • These have minimal spread, they will end up with the same shape you make them in with scooping
  • Bake for 11-13 minutes
    • They may seem slightly underdone, that is OK
  • Remove from the oven, transfer cookies to a cooling rack and let cool before frosting

  • So much fun…

  • I hope you enjoy these low-FODMAP Pillow Soft Pumpkin Cookies