Gluten-Free Vegan Soft Pumpkin Gingerbread Cookies Recipes

These cookies are full of the festive flavors of pumpkin pie spice, vanilla and molasses. They are also gluten-free and vegan! Enjoy with a chilled glass of almond milk or cup of hot cocoa!

Course: Desserts

Keyword: Cookies, Desserts, Gluten-free, Holidays, Vegan

Diet: GlutenFreeDiet

Skill: intermediate

Servings:

Calories: 145kcal

Ingredients

Wet Ingredients:
.5 cups unsweetened pumpkin puree
3 tbsp molasses
.5 cups coconut sugar
.25 cups melted coconut oil
.5 tsp vanilla
2 tsp pumpkin pie spice
Dry Ingredients:
1 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
.5 cups brown rice flour
2 tbsp ground flax seeds
.75 tsp baking soda
.75 tsp baking powder
.25 tsp salt

Instructions

In a medium bowl wish all the wet ingredients together until mixed well.
In a stand mixer or Cuisinart add all the dry ingredients and pulse until fully combined.
Add the wet ingredients and pulse/mix until a sticker batter forms.
Scoop batter into a ball and chill covered in the fridge for 20 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Dust your rolling surface with a GF flour (I like to use coconut flour) and roll out the dough to about ¼ inch thickness; cut dough into shapes with cookie cutter.
You can also skip step (6) and break the dough into small balls about 1 inch in size. Form into rounds and flatten with your hand or a rolling pin.
For soft cookies bake 12 minutes; for crispier bake 14. Softness is also dependent on exactly how thick you roll out the cookies, so watch them carefully in the oven.
Cool for 5 minutes on a rack, then decorate. Store covered and refrigerated for up to 5 days.

Nutrition