Pillow-Soft Low-FODMAP Pumpkin Cookies; Gluten-free, Dairy-free
July 7, 2018
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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 300 more low-FODMAP recipes on my blog, like my low-FODMAP Pumpkin Bars, low-FODMAP Pumpkin Bread (Muffins) and low-FODMAP Snickerdoodle cookies.
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 low-FODMAP 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
- Flatten out the mounds by smoothing the top with the back of a spoon
- 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!
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4 Comments
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Exactly like it says
These cookies are truly pillow soft and so delicious. I also used cream cheese frosting and they were a big hit at my office party. No one had any idea they were gluten-free and low-FODMAP. Thank you for this recipe!
Rebecca, Thank you for your comment! So glad you loved this recipe 🙂
The Best G-Free Whoopie Pie Cakes
These are wonderful! I used King Arthur’s AP G-Free flour mix. Before baking, I bang the pan on the counter to spread them out a bit.
Hi Erin!
Thank you so much for this lovely review! We are so happy to hear from you 🙂
Stay in touch!!