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Two-Bite Pumpkin Cookies (Low Sugar and Dairy-Free)

Pumpkin cookies baked perfectly round and chewy with white chocolaty creamy flavor!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Servings: 48
Author: Danielle Fahrenkrug


  • 2 ⅓ cup of gluten-free flour
  • ¾ cup coconut sugar
  • ½ cup canned pumpkin puree not pumpkin pie
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup coconut oil melted
  • 1 cup pecan pieces
  • 1 – 12 ounce bag of vegan white chocolate chips


  • Heat the oven to 375 degrees F. In a mixer blend together the eggs, pumpkin puree, vanilla and coconut sugar until creamy. Blend in the flour, baking soda, pumpkin pie spice and salt until mixed. Slowly add the melted coconut oil. Mix well. Stir in the white chocolate chips and pecan pieces.
  • Line a baking pan with parchment paper and drop tablespoons about 2 inches apart.
  • Bake for 10 minutes or until slightly golden brown. Cool on the baking sheet for a minute before transferring to a wire rack to cool completely.