Gluten-Free Pumpkin Cookies

My sincerest gratitude to an attendee of the 2009 Tampa Bay Celiac Group Cookie Exchange for sharing this awesome seasonal recipe! You can make an assortment of cookies for everyone to enjoy. Got a recipe you would like to share? This is a great site for that.


1-1/2 c light brown sugar
1/2 c softened butter
1 tsp Hellman’s mayonnaise
2 eggs
1-1/2 c pumpkin
2-3/4 c gluten-free flour mix
1 tbsp + 2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
1 c coarsely-chopped nuts


1. Preheat oven to 400 degrees.

2. Cream together the first four ingredients. Mix in pumpkin.

3. Sift together flour mixture. Blend into pumpkin mixture. Stir in nuts.

4. Drop by teaspoonful onto ungreased baking sheet. Bake 10 mins until light brown. Cool and enjoy.

Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

7 thoughts on “Gluten-Free Pumpkin Cookies

  1. Seriously? One TABLESPOON plus two teaspoons of baking powder in this recipe? I just pulled my first sheet out of the oven and they look like hockey pucks. What happened to the nice, flat cookie I see in the photo? I’m not certain yet how they taste but I’m thinking I just waisted a whole lot of ingredients and time making these.

  2. Oops, wasted, not waisted. Cookies taste good but I even added another stick of butter to encourage a flatter cookie. Nope. That baking soda MUST be a typo, that’s all I can say.

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