Gluten-Free Pumpkin Pecan Cookies Recipe

Gluten-free pumpkin cookies
 Pumpkin cookies- gluten-free.

I'm glad I baked cookies. Your intrepid gluten-free goddess, you see, is a tad under the weather. Well. In all honesty, maybe more than a tad. I blame the shopping cart I gripped and steered in Espanola searching for a butch new spatula-spoon that might actually survive gluten-free batter instead of snapping in half. I've got a nasty bug.

My defenses may have been a little vulnerable from all the pre-election anxiety coursing through my hyper-vigilant little body. Stress equals not-so-good, so they tell me. But now I can exhale. The epic campaign is over. America chose hope and changed the paradigm of its racial roots forever. So, Sweetcakes. Smile.

Have a cookie to celebrate.

Pumpkin Pecan Cookie Recipe

The add-ins are up to you. If you like raisins- throw some in. If not? Add more pecans instead. Chocolate chips? Yes, please. Cranberries? Very adult. This mild tasting cookie can handle any flavor spike you toss in.


Whisk together:

2/3 cup GF buckwheat flour
1/3 cup GF millet flour
1/2 cup sorghum flour
1/2 cup tapioca starch or potato starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice

Beat the wet ingredients with the sugar:

1 cup canned pumpkin
1/2 cup Spectrum Organic Shortening (or organic coconut oil)
Ener-G Egg Replacer for 2 large eggs
2 teaspoons bourbon vanilla
1 cup organic light brown sugar

Add in the dry ingredients and beat till combined.


1/2 cup chopped pecans
1/2 cup dark chocolate chips
1/2 cup raisins

For topping:

Whole pecans.


Mix in the add-ins. Your cookie dough will be soft and a little sticky.

Preheat the oven to 350ºF. Line a baking sheet with parchment or an Exopat.

Oil your hands and form the cookie dough into balls the size of golf balls. Place the balls onto the baking sheet, press and flatten- but not too thin- about half way. Press a pecan onto the top of each cookie. Bake for 15 to 18 minutes until firm.

Cool on a wire rack. Makes 24 cookies.

Recipe Source:

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Karina's Notes:

These cookies freeze well- and are perfect for a make-ahead holiday cookie.

I wrapped mine individually in foil and bagged them for easy take-along treats.

Nut-free? Obviously, if nuts are a no-no, leave them out. And if you love the pumpkin and chocolate combo, double the chocolate chips.

Dried cranberries would be a tasty addition for the holidays. Leave out the raisins and chocolate chips, and sub with 3/4 cup dried cranberries.

Using agave instead of sugar will make the cookies a tad more cakey.
            Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


            1. These look yum-my. Nutritious too. My favorite combination in a cookie..oh yeah, I almost forgot delicious, but I know your recipes are always that!

              Slacker Mom

            2. YUM! I love the combination for a cookie!

            3. Dusty in Seattle15:59

              Hope you feel better real soon, Karina! Now we have HOPE and that should help. I'm staying away from cookies at the moment (on South Beach) but I always enjoy reading your blogs, just the same.

            4. Michelle16:53

              I have the plague as well...

              I've been eating nothing but junk food, and not even cooking dinner.

              Could be because my house is torn up as well...stress? What stress?

              We need all new pipes, so our walls have been removed and we had a propane leak last night.

              Now back to my chips.

            5. Pumpkin cookies are the best, and your version looks fantastic!

            6. Pretty cookies! And feel better soon! Sick is the worst :(

            7. Ooh they look v.tasty! I hope you get well soon :)

            8. Chrysoulla18:42

              Hello, Karina... first ever comment from me as I read the others silently and admire your stamina the same way. I hope you are better by now... you spoke of "diaspora"...where does your family come from? We are from Cyprus and I have been visiting your site frequently because my dad was diagnosed 6 months ago with Celiac and Colitis..he is 88+ yrs old. He is doing quite well now... thanks for all you do for us :) Chris

            9. Those cookies look wonderful. I have a quick question about gluten free baking. What basic ingredients do I need for gluten-free recipes? Or do basic ingredients differ depending on what you are trying to make? I hope that makes some sense.

            10. Yum...pumpkin, chocolate chips, and pecans, I am truly in heaven!!

              I am under a lot of stress right now. I am testing for my black belt tomorrow night! I might need to bake myself some cookies this weekend, after it is all over :)

              I hope you are feeling better very soon.

            11. as usual, looks super yum!

            12. Oh yum! I love the combination of flavors! I am addicted to your website :)

            13. Yum yum! These should go perfectly with my vegan pumpkin pie ice cream!

              I hope you feel better soon. Get thee some chicken soup STAT!

            14. I am SERIOUSLY overstocked on pumpkin-like squash at the moment. I've made squash soup, a pie and a half, and baked some with butter and brown sugar. And I still have half the first squash left!

              Thanks for a new pumpkin recipe!

              Hope you're feeling better soon.

            15. Hope you feel better soon -- we have so much to celebrate this week!

            16. Jennifer K18:52

              After enjoying your buckwheat chocolate chip cookies so much, I'm almost afraid to try these. :)

              Grateful as always! Get well soon.

            17. I have been really craving chocolate lately too! I think it's the rainy, cold weather. So, I will definitely try these. What brand of chocolate chips do you use?

            18. I hope you feel better soon! These cookies look fantastic! :)

            19. Hope you are feeling better, Karina! Pumpkin and pecans are two of my absolute faves--thanks!

            20. I'm realizing you have not been on Twitter all day, so I hope that doesn't mean you're still sick. I'm finally starting to feel human again, but not completely better here either. But what a great week!

            21. what a genius recipe! am going to have to try these (even though am not a gluten-free baker...) also love the sound of the pumpkin corn muffins...

            22. Mrs. GF- Thank you- long time no see! Hope all's well with you and your family. :)

              Jennifer, and Dusty- Thank you- feeling better today...

              Michelle- You too? Hope you're feeling better this morning.

              Lisaiscooking, vegetation, mandee- Thanks so much- hope you like these. :)

              Chris- Wow- 88. Imagine going GF at 88! I'm glad he feels better.

              Bake your cake and eat it too- May I suggest you check out my posts: The Morning After, and Karina's Gluten-Free Cooking and Baking Tips to get a feel for gluten-free baking... Lots of info there.

              Milhan- I hope by now you have earned your Black Belt. Stop by and share- I'd love to hear about it. (And if you haven't already seen it, there's a cool movie about martial arts by David Mamet called Redbelt- don't miss it).

              Muchas Gracias- Cheryl, Bunny, Rachel, Gluten-Free Kay. :)

              Lydia- Don't worry- I'm celebrating even if it looks like I'm only lying down. ;) I've watched Obama's speech several times- I cry each time. And I think- I actually got to shake his hand! I shook the hand of the President-Elect of the United States!

              Jennifer K- I'm a temptress. ;)

              Lauren- I usually use Enjoy Life Chocolate Chips because they're also dairy-free and soy-free. But there are several gluten-free brands available.

              Nirvana, Shirley- Thanks so much!

              Kalyn- I'm feeling better- thanks! Hope you are, too. And let's hope this change-of-seasons bug is the last downtime for a while.

              Signe- These would be wonderful with any flour you'd use- though I do think I'd use at least some buckwheat- so simpatico with pumpkin flavor.

              Thanks, everyone for your comments this week!

              Change has come to America- it's a been a big week.

              Be well-


            23. I haven't seen Redbelt, but I remember seeing the tv commercials for it and thinking it looked wonderful!

              So, at the ripe age of 46, after 5 years of training, months of preparation, and 2 hours of testing...I am a 1st degree black belt in Isshinryu karate. I am so excited that I started down this path, it has given me so much already, and I am looking forward to where the journey takes me from here.

              I feel better now then I have in years, due in big part to the elimination of gluten (and now dairy) from my diet. I don't ever think of myself as deprived, instead I feel lucky to have been given this gift of better health!

              Thanks for asking. :)

            24. I love your Gluten-Free Goddess's always to exciting to try new GF/DF recipes that actually taste good! Thanksgiving is coming up and a tradition at our house is fudge...Now that we are gluten free and dairy free, I was wondering if anyone out there has a yummy recipe for fudge made with coconut milk.

            25. hi karina! thanks for this - i made these tonight and they passed the husband (who can eat any flour) test with flying colors!

            26. Milhan- You are an inspiration- to all of us recovering from celiac disease. Big congrats on your amazing accomplishment! Kudos. xox

              Cathy- I don't see why full fat coconut milk couldn't work in fudge- in fact, I think my son Alex did just that last year. I'll ask him.

              Aioseh- Don't you love it? So gratifying. Thanks for stopping back to let me know.


            27. Ooh..these turned out really good! Trying not to eat too many of them before I can deliver them to my daughter who I made them for!

              Used fresh cranberries & tried out my new Montina baking supplement instead of the sorghum. Out of the 99 flours currently in my house sorghum wasn't one of them :)
              Had to try some with chocolate chips too! These cookies are now loaded with protein & fiber, with some calcium to boot!

              Chilled the dough for about an hour & found that dropping the dough off the spoon worked better for me. I flattened the "drops" slightly while placing the pecans on top.
              Keep those great recipes coming!

            28. Anonymous10:15

              I made these last night - YUM !! They turned out dark, like they had cocoa in them, very moist and delicious. I think I'll be doing a full batch this weekend ! My husband and 4 year old both loved them.
              Your blog is wonderful,

            29. Thank you in advance for checking on that fudge recipe, Karina....I'll be anxiously awaiting your reply!

            30. Mom- (this is not my mother, fyi) Yum- your method sounds delicious. Thanks for stopping by to share. :)

              Magda- Thanks! Funny you should mention cocoa- I was eating one of these last night and mentioned to Steve I'd like to try adding cocoa powder to them to make them chocolaty.

              Cathy- Alex says he slow simmered coconut milk to reduce and thicken it; and added sugar to make it into a dairy-free "condensed milk". He did two cans and reduced it by half.

              If I try it I'm going to have to use vanilla hemp milk (because I'm mildly allergic to coconut).

              Let me know if you try it with Alex's coconut milk idea.

              Does your recipe call for condensed milk?


            31. My recipe called for evaporated milk, so i just swapped it straight across with full fat coconut milk and used dairy free chocolate chips. It was great....same texture and tasted wonderful!

            32. Hi Karina,

              I've been using brown rice flour as a sub for sorghum in your cookie recipes I've tried. I wanted to try to get a different "flavor" from the cookies (I'm sure the sorghum makes a difference but I avoid sorghum, as well as corn). I haven't seen you use oat flour in many of your baking recipes. Is that an acceptable sub for sorghum? Would it go well mixed with buckwheat and/or flour mixes containing buckwheat, millet, quinoa, and/or rice? Thanks :)

            33. Hi Lexyd15- I really like oat flour (as long as it's certified gluten-free).

              Oat flour would be delicious in this recipe, or any one of my cookie recipes. G-free oat flour is an excellent sub for sorghum or millet flours.

              Let me know how you like it.


            34. Hi karina, love all your recipes, they are fabulous. I have heard of arrowroot powder. Is arrowroot starch the same as?

              Blessings, Michelle

            35. Michelle- Arrowroot starch and powder are interchangeable.

              Blessings back atcha,


            36. Hey Karina,

              If I took out the nuts, how do you think this cookie would do as a whoopie pie?

              Love your site,


            37. Liz- I bet it would work! Are they thin enough? Stop back and let us know.


            38. Whoopie pies were a success! After a few test runs with the dough, I finally just added some hemp milk and water to thin it a bit and it turned out great.


            39. Just made these last night with 2T of cocoa powder, dried cranberries and no nuts. They are delicious. So tender. I might skip the cocoa powder next time because it's masking the pumpkin flavor too much.

              I have a friend who is having problems with his newly-diagnosed father cheating too much (and then getting sick) so I'm bringing these to show there is no reason not to treat yourself and remain GF. Well, these or the peanut butter cookies. . . or the thumbprint cookies. . . so many delicious choices (and I haven't even gotten to the chocolate chip cookies).

            40. Anonymous13:30

              These look to die for! Do you think I could substitute coconut oil for the shortening? Thanks so much!

            41. Thanks, everyone for your comments- much appreciated! xox

              Whoopie pies- wow! Awesome.

              Cranberries- sound delicious.

              And yes, I think you could use coconut oil as your fat. If you prefer coconut oil, and like the taste, it will work as a fat in most of my recipes. Let me know how it turns out.

              xox Karina

            42. Do you ever post the caloric info for your recipes? Just wondering :)

            43. No- I don't calculate the calories. Most software does not recognize all the alternative ingredients I use in gluten-free baking. I will tell you, gluten-free baking = not health food. ;-)

              I enjoy a treat a day.


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