Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. Step 4

    Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
  5. Step 5

    Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
  6. 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.