Sugar: I used granulated white sugar in this recipe, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Coconut Oil: I prefer using refined coconut oil because it has a more neutral taste (as opposed to extra virgin coconut oil which as a stronger coconut taste). You may also use vegan butter instead. However, I do NOT recommend using another oil that does not solidify when chilled as you’ll need the cookie dough to firm up to be able to roll it into balls. Alternatively, if you are not lactose-intolerant, you may use normal dairy butter instead.

Pumpkin Puree: I highly recommend making your own pumpkin puree, but canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.

Egg: I use an egg for binding the ingredients together. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan, you can use aquafaba, or an egg-replacer if you prefer.

Vanilla Extract: I like adding vanilla extract for extra flavor, but you may leave it out if you rather not, or if you simply don’t have it on hand.

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using blends that include heavier flours such as garbanzo bean flour.

Xanthan Gum: Xanthan gum replaces gluten in gluten-free flours and helps to bind the ingredients together. If your flour blend does not already include xanthan gum, make sure you add it in for best results.

Baking Powder: In this pumpkin cookies recipe, baking powder helps the give the dough a very very slight rise (just enough to make the cookie soft without becoming cake-like, but not so much so the cookie stays chewy). If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Spices: I use a mix of ground cinnamon, ground nutmeg and ground ginger for a delicious pumpkin pie flavor. Alternatively you amy replace the spices with 1 tablespoon of pumpkin pie spice.

Storing: To store the cookies, let them cool fully before placing them in an airtight container at room temperature for up to 3 days.

Freezing the Dough: If you prefer to make the dough beforehand, you can freeze the dough (before rolling into balls) in a freezer bag for up to 2 months. Let the dough thaw overnight in the refrigerator until still firm but soft enough to shape into small balls before baking.

Lining with Parchment or Silpat: I recommend lining the baking sheet with parchment paper or a silpat to prevent the cookies from sticking to the sheet. I personally love using a silpat because it’s reusable and the cookies never stick.

Adapted from: Little Spoon Farm