Low FODMAP Pumpkin Cookies – A fall-inspired sweet treat with just a hint of pumpkin and vanilla.
It’s no secret the low FODMAP diet can feel a little restrictive at times. That’s why my goal here on Fun Without FODMAPs is to provide lots of different options, so you can have more fun while going through this experiment.
Here, you’ll find recipes that might be comfort foods, kid-friendly, vegetarian, paleo, dairy free, etc. You’ll also find recipes for treats because we all want to (and should) indulge every once in a while. 🙂
These yummy Low FODMAP Pumpkin Cookies are my fall indulgence. They kind of have a soft shortbread-type taste and consistency. And, they’re absolutely delicious with coffee. 🙂
P.S. Because this recipe does make 56 cookies, I like to freeze most of them once they’re cooled and save them for later.
Recipe
Low Fodmap Pumpkin Cookies
- Total Time: 1 hour 5 mins
- Yield: 56 cookies 1x
Description
Low FODMAP Pumpkin Cookies – A fall-inspired sweet treat with just a hint of pumpkin and vanilla.
Ingredients
- 2 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups sugar + extra
- 2 tsp. vanilla extract
- 1 egg
- ½ cup pumpkin puree
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a mixer, beat together butter and sugar. Add vanilla, egg, and pumpkin puree and continue to beat until well combined.
- Slowly add flour mixture and continue to mix on low. Once mixed, refrigerate dough for 30 minutes.
- Preheat oven to 350°F. Roll cookie dough into 1-inch balls and roll into sugar. Place on baking sheet lined with parchment paper and gently press.
- Bake for 15 minutes. Remove from oven and allow to cool on pan for 2-3 minutes before moving to rack to cool completely.
Notes
Pumpkin Puree: A low FODMAP serving is ½ cup or 60 grams
- Prep Time: 50 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Alene says
Along with being gluten free and lactose free, I now have to completely avoid rice, so Bob’s Red Mill 1 to 1 is a no-go for me. I do have flour blends without rice flour though, but they don’t all work the same. I guess I will try this with the Better Batter Artisan Flour. And hope I don’t have to toss anything I make. Thank you though. Your recipes are great for the very low fodmap stage that I am using to eliminate my probable IBS on top of all my other stuff.
Elena says
They tasted ok but didn’t taste like pumpkin
★★★★
Ellen says
Hi Em:
So glad to have found you!
Can you use Ghee or butter alternative in this?
Thanks!
Ellen
Meghan says
Hi! I’m in the elimination phase of the fodmap diet and we’re just days away from Halloween and I still haven’t taste pumpkin this season!!
I would love to make these, but I only have almond flour…can I use that instead? Thanks for the recipes!
Em Schwartz, MS, RDN says
Hi Meghan! To be completely honest, I’m not sure if almond flour would work. Almond flour has different properties, like a higher fat content, than flour. So, my guess is that the taste and texture would be quite different and the recipe may need to be adjusted. The FODMAP content might also change, as a low FODMAP serving of almond flour/meal is 1/4 cup.
Paula says
Really yummy! The girls at work liked them too 🙂
★★★★★
Emily says
Thank you, Paula! So glad to hear you and the girls at work enjoyed them!! 🙂