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Plate of Blueberry Cookies and Pumpkin Cookies

Low Fodmap Pumpkin Pecan Cookies with Maple Cinnamon Glaze

The pumpkin in these cookies makes them very moist. I lovethe combination of cinnamon and maple syrup also.

Servings 1 24 cookies
Author Denise Barratt RD


  • 1 1/2 cup gluten-free flour
  • 1/2 cup cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 egg
  • 1/2 tsp 1/2 teaspoon vanilla
  • 6 TB butter
  • 1/2 cup canned pumpkin
  • 1/4 cup chopped pecans

Maple Glaze

  • 1/2 cup  1/2 cup powdered sugar
  • 1 1/2 tsp softened butter
  • A touch of maple syrup and a sprinkle of cinnamon if desired.


  1. To make glaze add powdered sugar, butter and a toast of maple syrup and cinnamon. Make to the consistency desired.

     Pecans to decorate the top of glazed cookies

     Preheat oven to 375 degrees. In a large bowl, mix dry ingredients (flour, salt, baking powder and cinnamon). In a separate bowl,cream butter and sugars until smooth. Add egg and blend it into the sugar/butter mixture. Slowly add sugar mixture with the dry ingredients.

     Lightly grease the cookie sheet and drop about 2 teaspoons of batter two inches apart and bake approximately 13 minutes. While the cookies are baking, make maple cinnamon glaze.

     Carefully take cookies off of the sheet and place them on a cooling rack. After cookies are cooled, Drizzle the cookies with glaze and top with a pecan cookie if desired.