A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.



Original recipe yields 27 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.

  • Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl.

  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets.

  • Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

125 calories; 6.4 g total fat; 21 mg cholesterol; 104 mg sodium. 16.8 g carbohydrates; 1.8 g protein; Full Nutrition