I don't know about you, but this time of year our family loves anything pumpkin spice! So far, we've had pumpkin spice scones, pumpkin spice smoothies, pumpkin pie, and of course, I've had my share of pumpkin spice lattes!
I thought I'd share a recipe that's stood the test of time in our house. This recipe is from when my oldest daughter was still allergic to eggs and milk. She has since outgrown both of these allergies, but we still enjoy these cookies every year (with or without the special dairy & egg replacers)! I originally got the recipe from an allergy forum I was a part of many years ago, so it's not my own, but I've made a few small changes.
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Pumpkin Spice Cookies (Peanut, Tree nut, Egg and Dairy Free)
These are a family favourite!
Makes: 24-30 Cookies
- 3/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1/2 Cup Dairy Free Margarine (use your favourite safe one)
- 1 Cup Canned Pumpkin
- 1 Tsp. Vanilla
- 1 Egg Substitute (I used 4 Tbsp. whipped Aquafaba but you can use non-whipped or EnerG Egg Replacer)
- 2 Cups Flour (1/2 WW is good!)
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Tsp. Pumpkin Pie Spice
- 1 Cup Safe Raisins OR Safe Semi Sweet Chocolate Chips (or mixture of both)
- Cream together margarine & sugars well.
- Add pumpkin & egg substitute & mix well.
- Sift together dry ingredients and add to creamed mixture.
- Add chocolate chips and/or raisins.
- Drop by cookie scoop onto cookie sheet lined with parchment paper.
- Flatten slightly using the back of a spoon that has been dipped in water.
- Bake at 350 degrees for 15 - 20 minutes.
Even though this year we have a new gluten intolerance, we're still able to enjoy these using Italian flour (I know this sounds weird, but our Allergist has cleared Eastern European flour and Italian flour for my daughter since it's a different variety than North American flour). If you are avoiding gluten, you could substitute the flour for your favourite, safe, gluten-free blend.
If you saw my Facebook Live video this week, you'll know that I was going to try aquafaba as the egg replacer for the first time. Given that three out of 4 people in my family didn't think there was a change in the cookies because of the aquafaba, I think it was a success! Personally, I think the cookies came out super tender and just as delicious! Check out the edited version of the video here:
Products used in this recipe:
Let's talk! Let us know in the comments what your favourite SAFE pumpkin spice fix is for this time of year! If you try the recipe, let me know in the comments. Better yet, post a picture on Instagram and tag @friendlypantry so I can see how they turned out.
Resources used for this video include Minimalist Baker & She Knows.com