Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

A fall essential, these dense and chewy pumpkin cookies are made gluten-free and vegan with ingredients like brown rice flour and guar gum.

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 312 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup pumpkin puree
• 1 tablespoon margarine, melted
• 1 teaspoon soy milk, or more as needed
• 1 cup oat flour, or more as needed
• 0.5 teaspoon salt
• 0.5 cup shortening
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 0.5 cup dried cranberries, or to taste
• 0.25 cup pumpkin seeds, or to taste
• 0.75 cup tapioca flour, or more as needed
• 0.5 cup brown rice flour, or more as needed
• 1.5 teaspoons guar gum
• 0.5 cup confectioners' sugar
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.

Step 3

Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.

Step 4

Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.

Step 5

Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.

Step 6

Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.