This past weekend, I held a Pumpkin party for some of my closet gal pals. What’s a pumpkin party you ask? Basically, it’s an excuse for my girlfriends to come over, drink lots of champagne and wine, carve or paint pumpkins, indulge in some of the best pumpkin flavored foods, and have some fun “girl time”.  I highly recommend throwing a Pumpkin party of your own. 🙂

This year I challenged myself to make all gluten free and dairy free dishes. The reason I did this is twofold, 1. A few of my friends are lactose intolerant and/or gluten free and 2. I like the challenge of coming up with gluten free and/or dairy free recipes that are EVERY bit as good as their gluten and dairy filled equivalents. Most importantly, I wanted to make sure that all of my friends could eat and enjoy every treat.

As you know, my favorite Pumpkin recipe is my Pumpkin Chocolate Chip cookies. I couldn’t have a Pumpkin themed party without making a batch, but again wanted to make sure everyone could enjoy, so… here is my gluten free dairy free version. Enjoy!

Pumpkin Party!

Gluten Free Dairy Free Pumpkin Chocolate Chip Cookies

Yields: Approximately 22 cookies

Prep Time: 10 minutes

Cook Time: 11-14 minutes (watch carefully)


  • 1 1/4 Cup Gluten Free All Purpose Flour
  • 1 tsp Crushed Cinnamon
  • 1/4 tsp. Salt
  • 1/2 tsp Crushed Clove
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp. Baking Soda
  • 1/2 Cup Softened Coconut Oil
  • 1/2 Cup Organic Granulated Sugar
  • 1/4 Cup Light Brown Sugar
  • 1 Cup Canned Pumpkin
  • 1 Brown Cage Free Egg
  • 1 tsp Good quality Vanilla Extract
  • 1 Cup Chocolate Chips


  1. Preheat Oven to 350 degrees
  2. Grease (or use SilPads) cookie baking sheets
  3. Sift flour, cinnamon, cloves, nutmeg, salt and baking soda
  4. Beat sugar, coconut oil, and brown sugar til creamy
  5. Add pumpkin, egg, vanilla to butter & sugar mixture
  6. Gradually add flour mixture to wet mixer and blend well
  7. Stir in chocolate chips
  8. Place small mounds (about 1 Tb.) of dough on prepared baking sheets. – I roll them into balls before placing on the backing sheet.
  9. Bake for 11-14 minutes or until cookies look slightly under done
  10. Allow to cool for a couple minutes on baking sheet then transfer to a wire rack to cool all the way.

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Categories: Cookies

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One Comment on “Remix…”

  1. kim
    November 4, 2013 at 7:39 am #

    More gluten free, or sugar free recipes. Thanks for doing this

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