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gluten free pumpkin molasses cookies

Gluten Free Pumpkin Molasses Cookies.

Pumpkin molasses cookies are perfect for fall, and this gluten free version is just wonderful!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 28
Calories 98 kcal


  • ½ cup vegan buttery spread regular butter is fine, too
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ¼ cup unsulfured molasses
  • 1 Tablespoon vegan cream cheese Daiya cream cheese is my preference
  • 1 teaspoon vanilla extract
  • 2 ¼ cup gluten free flour Ashley recommends her mix: equal parts tapioca starch, rice flour, sorghum, potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon cloves
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon dried ginger
  • extra sugar for rolling


  1. Mix together the vegan buttery spread, sugar, pumpkin puree, molasses, dairy free cream cheese, and vanilla extract with your electric mixer.
  2. Whisk together all of the dry ingredients in a separate bowl.
  3. Slowly add dry ingredients to wet ingredients and mix on medium speed until combined.
  4. Refrigerate dough for about an hour to let it firm up a bit.
  5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper
  6. Roll the chilled dough into small balls and roll in the extra sugar. Place the dough balls on parchment lined cookie sheet.
  7. Bake for 10-12 minutes at 350 degrees.
Nutrition Facts
Gluten Free Pumpkin Molasses Cookies.
Amount Per Serving
Calories 98 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 152mg7%
Potassium 63mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 1515IU30%
Vitamin C 0.3mg0%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.