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Annika’s Soft Pumpkin Cookies

5 star Avg. rating 5 from 22 votes.

Recipe Information

Recipe Created By: Amy Hugon


2 cups gluten-free flour blend
1/2 cup oat flour *
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening
1 1/2 cups sugar
1 1/4 cups canned pumpkin
1 Tbsp Egg Replacer® mixed with 2 Tbsp water
1 tsp vanilla


In large bowl, combine all ingredients. Stir until completely mixed.

Preheat oven to 350 °F.

Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet.

Bake 18-20 minutes.



*To avoid gluten, use gluten-free oats or replace oat flour with additional gluten-free flour blend.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.