Growing up, my mom always made the best pumpkin cake cookies with a pumpkin glaze when pumpkin season began. It was something I would look forward to every year. Once I discovered I had a gluten sensitivity, I could no longer enjoy my mom’s delicious cookies. This year I decided to adapt her recipe and make it gluten- and refined sugar-free. They came out perfect and tasted exactly as my mom would make. I’ve shared that my husband is very picky and doesn’t usually try the food I make, but he did try these cookies and loved them. He ate about a dozen before I had even finished baking them all. Hopefully, you enjoy these as much as we do.
I used canned pumpkin puree for the cookies, but fresh pumpkin puree would also work. My mom always used a freshly baked pumpkin. If you don’t have powdered maple sugar, you can use organic powdered sugar for the glaze.
These cookies are paleo friendly, gluten free, and refined sugar free. They are soft like cake with a pumpkin glaze.
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