Vegan Gluten-Free Pumpkin Spice Cookies

This recipe for vegan gluten-free pumpkin spice cookies produces the perfect seasonal treat. Made with pumpkin spice nog that is free of dairy, nuts, soy and gluten, bake up a batch for any get-together this fall.



2½ cups gluten-free flour

1 teaspoon baking soda

1¼ teaspoons baking powder

1½ teaspoons pumpkin pie spice

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

½ cup vegan butter or margarine

½ cup Good Karma Dairy Free Plain Yogurt

2 cups canned pumpkin

1 teaspoon vanilla extract


3 tablespoons Good Karma Dairy Free Pumpkin Spice Nog

2 cups sifted powdered sugar

1 tablespoon melted vegan butter or margarine

1 teaspoon vanilla extract



  1. Preheat oven to 350º F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl.
  3. Beat sugars and vegan butter in a large mixer bowl until well blended.
  4. Beat in pumpkin, Good Karma Dairy Free Plain Yogurt and vanilla extract until smooth.
  5. Gradually beat in flour mixture.
  6. Drop by rounded tablespoon onto prepared baking sheets.
  7. Bake for 15 to 18 minutes or until edges are firm.
  8. Cool on baking sheets for 2 minutes.
  9. Remove to wire racks to cool completely.
  10. For glaze, combine all ingredients until smooth. Drizzle over cookies and enjoy!

Photo and recipe courtesy of Good Karma.

Gluten-Free Cookie Keepers

 In my last blog I wrote about trying some new cookie recipes from General Mills “live gluten freely” website.

I’m happy to report that not only did they look very appealing, they tasted great too.

The Russian tea cakes had the traditional short-bread texture, softened a bit by the powdery confectioner’s sugar. No one suspected they were made without wheat flour. And surely no one would have guessed the key ingredient was gluten-free Bisquick.

The grasshopper bars are made with a base of Betty Crocker gluten-free devil’s food cake mix, topped with creamy icing tinted green and flavored with mint. They were easy to cut and  the bottom held together unlike some gluten-free bar cookies that crumble. They tasted moist and had that terrific combination of chocolate and mint.

Since these two recipes turned out so well, I was encouraged to try at third from the website, holiday layer bars. I had originally put the recipe aside because it uses the Betty Crocker chocolate chip cookie mix. I don’t like the mix because it results in cookies that have that tale-tell gritty gluten-free taste and so many other chocolate chip recipes make much better cookies for less money. And the recipe called for candied cherries, which look and taste like plastic to me.

But I decided to just skip the cherries and see if this recipe, too, was a keeper.
The cookie mix forms the base of the bar, which is then topped by a mix of white baking chips, coconut, cashews and sweetened condensed milk. You end up with a rich, chewy bar. I think the rich topping helps cut the grittiness of the cookie bottom.

So I will file all three in my recipe box. You can find the recipes here.