These gluten-free, dairy-free cookies are seriously the best pumpkin cookies (or, dare I say, pumpkin ~anything~) I’ve ever made. They’re soft, light, and moist and soooo full of pumpkin flavor. I’ll for sure be making these allll through the fall (and most likely the winter too :))

Makes approximately 20 cookies

Instructions:

• 1 cup gf all purpose flour (with xanthan gum)
• 1/4 cup of sugar (or maple syrup)
• 2 tbsp coconut oil
• 3/4 cup pumpkin purée
• 1.5 tbsp Trader Joes pumpkin butter (can be subbed for honey, maple syrup, or applesauce)
• 2 tbsp coconut/dairy-free milk
• 1/4 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• pinch of salt

Instructions:

• Preheat oven to 350F and grease 2 baking sheets
• mix all dry ingredients in one bowl, and all wet ingredients in another
• slowly incorporate dry ingredients into the wet ones, and mix until fully combined
• spoon 1 tbsp worth of batter onto baking sheet for each cookie, spaced at least 1 inch apart (they do not spread very much)
• bake for 15 minutes, then let cool fully