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Home » Desserts » Chewy Pumpkin Spice Molasses Cookies (Gluten Free, Vegan).

Chewy Pumpkin Spice Molasses Cookies (Gluten Free, Vegan).

Sep 6, 2018 · Modified: Dec 31, 2019 by Kelly Roenicke · 54 Comments

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chewy pumpkin spice cookies

Chewy pumpkin spice molasses cookies are perfectly spiced and so delicious! Enjoy these with your cup of coffee or tea this fall.

gluten free pumpkin spice molasses cookies

Is there a dessert or treat that you realllly missed when you went gluten free?

For me, that treat was a molasses cookie from Starbucks. Those cookies were perfectly chewy and spicy, and I loved them.

Well, I’ve come up with a delicious substitution for those Starbucks treats – these gluten free pumpkin spice molasses cookies.

gluten free molasses cookies

These pumpkin spice molasses cookies are my new favorite fall treat. They are soft, chewy, and so perfect with tea or hot cider.

The best part is, these cookies work really well with many brands of gluten free flour. This time, I made them with the Namaste Perfect Flour blend, and the recipe yielded very chewy, soft cookies that my kids loved.

How to make gluten free pumpkin spice molasses cookies:

  1. Mix your ingredients.
  2. Roll the dough into balls, and roll those in a bowl of granulated sugar.
  3. Place the sugar-coated balls on a baking sheet. Flatten slightly with your hand.
  4. Bake at 350 for about 10-12 minutes.
  5. Allow the cookies to cool before eating.

how to roll cookies in sugar

See the video below for how to make these gluten free vegan cookies!

What makes gluten free cookies dry, or gummy, or hard?

Different gluten free flours absorb more or less liquid than others. If you follow this recipe and the dough seems unusually wet or dry, you can add a little more pumpkin puree, or more flour if the dough is too wet.

If your gluten free baked goods are turning out hard or tough, you may be over-mixing the dough. Just mix until combined so the dough doesn’t get tough.

If you make these cookies, or any of my recipes, please share on Instagram, and tag me @prettybeeblog. I love to see what you’ve been baking!

 

Disclosure: This post contains affiliate links.

gluten free pumpkin spice molasses cookies
5 from 4 votes
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Chewy Pumpkin Spice Molasses Cookies (Gluten Free, Vegan).

Perfectly soft and chewy gluten free pumpkin spice molasses cookies are a wonderful treat for fall!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword molasses cookie recipe, pumpkin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 92 kcal
Author Kelly Roenicke

Ingredients

  • 2 cups gluten free flour blend Namaste Perfect Flour Blend works well
  • ½ cup vegan buttery spread
  • ½ cup organic cane sugar
  • ¼ cup light brown sugar
  • ⅛ cup molasses
  • 1 teaspoon vanilla extract
  • ⅓ cup pure pumpkin puree
  • 1 ¾ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • pinch of cloves
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  • sugar for rolling
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a medium sized bowl, whisk together the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
  3. Cream the vegan buttery spread and sugars on medium speed until light and fluffy. Add the molasses, vanilla extract, and pumpkin puree and mix until smooth.
  4. Add the dry ingredients to the wet ingredients a little at a time while mixing together on low speed.
  5. Pour a few tablespoons of sugar in a small bowl. Form balls of dough about one inch in diameter and roll in the sugar. Place the balls on the lined cookie sheets and flatten them slightly.
  6. Bake at 350 degrees for 10-12 minutes. Do not overbake. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
  7. Repeat with remaining dough. Makes about 24 cookies.

Recipe Notes

These cookies should work well with most brands of gluten free flour. My recipe for gluten free flour blend works well, too.

If you aren't gluten free, you can use regular flour.

If you aren't dairy free, go ahead and use regular dairy butter.

You should be able to freeze this cookie dough if you like. Scoop onto a cookie sheet, and freeze for one hour, then store the cookie dough balls in a freezer bag. You can store in the freezer for up to 3 months.

Nutrition Facts
Chewy Pumpkin Spice Molasses Cookies (Gluten Free, Vegan).
Amount Per Serving
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 89mg4%
Potassium 35mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

pumpkin molasses cookies

This recipe was originally published in October 2015. It has been updated with new photos and text.

Follow along:

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Holiday Cookies, Recipes, Sweets, Vegan Tagged With: christmas cookies, cookies, Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Roxie

    September 28, 2020 at 8:03 pm

    Amazing cookies!! I unsure about it but made it and they were fluffy and perfect. I am in love with molasses cookies. 💜 Wish I could show everyone a picture.

    Reply
    • Kelly Roenicke

      September 29, 2020 at 4:08 pm

      So glad you enjoyed them! :)

      Reply
  2. Danielle

    January 1, 2019 at 10:33 pm

    5 stars
    Beautiful cookies and delicious!

    Reply
  3. Marli

    December 18, 2018 at 11:49 pm

    How do these cookies stay together? I can’t imagine them having much binding power without an egg. Please enlighten me :)

    Reply
    • Kelly Roenicke

      December 21, 2018 at 10:03 pm

      Pumpkin! It really works. :)

      Reply
  4. Karen Dixon

    November 28, 2018 at 7:19 pm

    5 stars
    Hi can you use oil in place of the butter?

    Reply
    • Kelly Roenicke

      December 15, 2018 at 5:32 pm

      If you can’t do butter or buttery spread, I would recommend palm shortening.

      Reply
  5. kathy

    September 7, 2018 at 7:01 pm

    Hi Kelli….I just made your no-bake sunbutter granola bars from your cookbook and after the 2 hours of letting set before cutting, they are still soft. Yours in the picture of your cookbook, look hard like granola bars. Should they be?

    Reply
    • Kelly Roenicke

      September 8, 2018 at 9:00 am

      Can you try refrigerating them before cutting them? That will help them set.

      Reply
  6. Julia Mueller

    September 6, 2018 at 5:27 pm

    These are making my mouth water, and you officially have me thinking about pumpkin! Love me some molasses cookies – I’m anxious to try these soon!

    Reply
  7. kathy

    September 6, 2018 at 1:07 pm

    Those look yummy….great recipe, but right now, I’m not suppose to have pumpkin. I’m still in the food allergy process of adding things back in slowly. I’m so excited, as yesterday I added oats back in and so far, so good. Hard to tell when I have daily headaches still, but no other adverse reaction. In fact, I went straight to your cookbook I bought to see all the OAT recipes you have in there that I couldn’t make before. I’m excited to get to try them. But right now I can only have oats once a week, not to overdue. Thanks for this blog. It really has helped me for my adult kids when they come home with allergies and then for myself now, just finding out in the last year more foods I can’t have. I miss the Starbucks cranberry bars when they come out at Christmas time and I REALLY miss the pumpkin spice latte’s. Maybe some day.

    Reply
    • Kelly Roenicke

      September 8, 2018 at 9:02 am

      You could try these with sweet potato puree, if that works for your dietary needs!

      Reply
  8. Emily

    September 30, 2016 at 11:45 pm

    5 stars
    I picked up some molasses and pumpkin at TJ’s because…fall!! ? and then I hit up pinterest to find some recipes. I started making this recipe and then realized there was no egg in it (gfdf not vegan). I was nervous about that BUT these are AMAZING. I use the mix from “cooking for Isaiah” thanks for a yummy fall recipe!!

    Reply
    • Kelly Roenicke

      October 1, 2016 at 3:51 pm

      Yay! So glad you liked these! Thanks for letting me know.

      Reply
  9. Susan

    September 23, 2016 at 5:39 pm

    Will this turn out using normal butter?

    Reply
    • Kelly Roenicke

      September 25, 2016 at 10:34 am

      Yes, it sure will!

      Reply
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Trackbacks

  1. Pinterest Pumpkin Recipes Tested! – Kat Iversen says:
    October 3, 2016 at 2:41 pm

    […] next recipe I tried was for pumpkin molasses cookies.  I’m a huuugge fan of molasses cookies, so I […]

    Reply

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