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!
8 Responses
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!!
Taste good
They taste good but I’ve made them twice and they are dense. I’m not sure what I’m doing wrong. When it says ‘beat eggs until lightened’ does that mean just the egg whites?
Thanks for the question. No, you beat the eggs as is, or it would be spelled out differently. We don’t want to confuse you for sure 🙂
Flour choice in GF baking is very key. If you have a different flour it will often behave differently. Some GF flours have added xanthan gum, which, if in too large an amount, would cause this dense texture as well. We highly recommend our favorite LF, GF flour because it gives us great results always. Have a great day.
Hi Rachel,
These are very yummy and soft as you said. The only alteration I made is the sugar. I used the full cup of brown sugar but only 1/2 cup of the white. They still taste plenty sweet. I will reduce it further next time. Can’t wait to try your other recipes! Linda
Thanks Linda! We love getting feedback 🙂