GlutenFree & EggFree Pumpkin Cookies

These GlutenFree & EggFree Pumpkin Cookies are chewy and soft with slightly crispy edges! Pumpkin and white chocolate come together so perfectly in these cookies. These chewy pumpkin cookies have the perfect flavor of pumpkin, fall spice, and white chocolate.

The pumpkin flavor in these cookies isn’t very strong as these cookies only use 2/3 cup of pumpkin puree, with a light pumpkin spice flavor throughout. Making them a seriously delicious cookie to add to your repertoire.

Free From Glutenfree & EggFree Pumpkin Cookies

I made these cookies allergy friendly as follows:

• Use gluten free all purpose flour for a wheat free cookie
• Do not use any egg in the batter for egg free cookies
• Use plant based butter and chocolate chips to make it dairy free

Egg Free Pumpkin Cookies

Leave the egg completely because the pumpkin will replace the egg to give moisture and bind the dough together or you can use an egg replacer instead.

Flavour of the Cookies

You can use store-bought or homemade pumpkin pie filling, plus extra cinnamon in the dough.

Plain or White Chocolate Chips

Bake them with white chocolate chips, I used dairy free white chocolate chips. You could even swap the white chocolate chips for regular chocolate chips. yo can even completely leave out any chocolate if you do not fancy it.

Baking the Glutenfree & EggFree Pumpkin Cookies

The dough is thick so the cookies won’t spread so slightly flatten the balls of dough before baking.

Storing The Cookies

Before Baking

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, before baking.

Baked Glutenfree & EggFree Pumpkin Cookies

Keep them in an air tight jar, and they should be good for two weeks, if any are leftover.

Try Other Cookie Recipes

Gluten-Free & Nut-Free Snowball Cookies

GlutenFree & EggFree Pumpkin Cookies

Course: Recipes, Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

18

Cookies

Prep time

10

minutes

Baking time

20

minutes

Calories

300

kcal

Total time

30

minutes

These GlutenFree & EggFree Pumpkin Cookies are chewy and soft with slightly crispy edges! Pumpkin and white chocolate come together so perfectly in these cookies. These chewy pumpkin cookies have the perfect flavor of pumpkin, fall spice, and white chocolate.

Ingredients

• 1/2 cup dairy free butter, room temperature

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 1 cup canned pumpkin pie filling

• egg replacer (= 1 large egg, optional)

• 1 teaspoons vanilla extract (optional)

• 1 1/2 cups gluten free all purpose flour

• 1/2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 cup vegan white chocolate chips

• 1 teaspoon cinnamon

Steps

• Preheat oven to 375 degrees. Add the dairy free butter, brown sugar, and granulated sugar to a mixing bowl and beat with an electric mixer until mixed.
• Add the pumpkin, egg replacer, and vanilla and mix until combined.
• Add the gluten free all purpose flour, cinnamon, baking soda, and salt to the bowl and mix until combined.
• Stir in the vegan white chocolate chips
• Use a large cookie scoop to scoop out balls of dough onto baking sheets about 2 inches apart.
• Bake the cookies for 20 minutes. Cool on baking sheet for 5 minutes before transferring to a cooling rack.

Recipe Video

Cook’s Notes

• Leave out the egg replacer as the pumpkin filling will act as a binder
• If you do not have dairy free white chocolate chips, use regular chocolate chip or any other flavoured chips.

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