American•healthy
Low Fodmap Pumpkin Cookies
Low FODMAP Pumpkin Cookies - A fall-inspired sweet treat with just a hint of pumpkin and vanilla.
- Prep time
- 50 min
- Cook time
- 15 min
- Yield
- 56 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- 2
In a mixer, beat together butter and sugar. Add vanilla, egg, and pumpkin puree and continue to beat until well combined.
- 3
Slowly add flour mixture and continue to mix on low. Once mixed, refrigerate dough for 30 minutes.
- 4
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.
- 5
Bake for 15 minutes. Remove from oven and allow to cool on pan for 2-3 minutes before moving to rack to cool completely.