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.
- 2 ½ cups low FODMAP all purpose flour (I like Bob’s Red Mill Gluten Free 1:1 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
- 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 sized 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.
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 5.5 g
- Sodium: 39 mg
- Fat: 2.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 7 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 9 mg