Recipe reprinted with permission from the National Honey Board.

Prep time: 15 minutes
Cook time: 15 minutes


2 cups Gluten-Free Flour Blend* (I used Better Batter)

1 Tbs. Pumpkin Pie Spice

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Guar Gum (omit if using an all-purpose flour blend that contains either xanthan or guar gum)

1/2 tsp. Salt

3/4 cup Honey

1/2 cup Butter, softened (or your favorite dairy-free alternative)

1 cup Pumpkin Purée

1 large Egg (for egg-free: try 1/4 cup applesauce + 1/2 tsp. baking powder)

1 cup chopped Pecans

2/3 cup Dried Cranberries


  • Heat oven to 350°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). 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.

Makes about 3 dozen cookies

*Use a store-bought blend or make your own blend by combining equal parts white rice flour, tapioca starch, and potato starch or cornstarch.

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium;  16 g carbohydrate;  1 g fiber; 1 g protein

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Heidi's Variations:

Pumpkin Honey Spice Cookies with Dairy-Free Cream Cheese Frosting: omit pecans and dried cranberries, top with dairy-free cream cheese frosting.

Pumpkin Honey Spice Cookies with Chocolate Chips: omit pecans and dried cranberries, add 1 2/3 cups chocolate chips (or do half chocolate chips and half pecans).