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Gluten-free Pumpkin Honey Spice Cookies

Rated as 4.5 out of 5 Stars

"Honey helps mask the sometimes apparent bitterness that accompanies gluten-free goods. Pumpkin Honey Spice Cookies are a delicious alternative to regular flour treats!"
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30 m servings 77 cals
Original recipe yields 36 servings (36 cookies)


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  1. Heat oven to 350 degrees F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added).
  2. On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Nutrition Facts

Per Serving: 77 calories; 4.9 g fat; 8.8 g carbohydrates; 0.6 g protein; 12 mg cholesterol; 118 mg sodium. Full nutrition

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My celiac husband loved these! I substituted xanthan gum for the guar gum and used a cookie scoop to make them uniform in shape and size. They did not flatten out during baking but retained a ba...

Mmmmmmm. There delicious !