Gluten-free Pumpkin Honey Spice Cookies

Gluten-free Pumpkin Honey Spice Cookies

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"Honey helps mask the sometimes apparent bitterness that accompanies gluten-free goods. Pumpkin Honey Spice Cookies are a delicious alternative to regular flour treats!"
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30 m servings 77 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added).
  2. On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.


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My celiac husband loved these! I substituted xanthan gum for the guar gum and used a cookie scoop to make them uniform in shape and size. They did not flatten out during baking but retained a ba...

Mmmmmmm. There delicious !

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