By Claire McKenna

The best time of the year is when endless pies, pastries, and bread rolls line dinner tables. I celebrate Thanksgiving with my extended family and our meal consists of numerous small dishes that fill a large buffet. However, I have found that sometimes it is difficult to find something to eat when you are gluten-free.


If you are ever in need of a tasty gluten-free dessert, appetizer, or complete meal these blogs have the BEST recipes:


Gluten Free Goddess:

Gluten-Free Follow Me:



This week I decided to try to make a Thanksgiving-themed gluten-free dessert recipe to see if it would actually taste good. I found an enticing Chocolate Chip Pumpkin Cookies recipe on Jackie’s Gluten-Free Follow Me website. It included surprisingly simple ingredients and didn’t take me long to bake. When I brought them to school the next day they disappeared before lab was over! If you’re in the mood for some delicious cookies try the recipe below:


  • 1 cup pumpkin puree
  • 1 cup cane sugar
  • ½ cup softened butter
  • 1 tsp vanilla extract
  • 1 egg
  • 2 cups GF flour from Vitacost
  • 2 tsp baking powder
  • 1 tsp cinnamon from Vitacost
  • ½ tsp salt
  • 1 tsp milk
  • 1 tsp baking soda
  • 1 cup Vitacost chocolate chips



  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine pumpkin puree, sugar, butter, vanilla extract, and egg. 
  3. Add the baking powder, cinnamon, and salt to a large bowl, and mix well. 
  4. Slowly add the flour into the large bowl, and mix well.
  5. In a small bowl, combine the milk and baking soda.
  6. Add the milk and baking soda mixture to large bowl, and mix well. 
  7. Add the chocolate chips to the batter, and mix together.
  8. Place the bowl in the refrigerator if you have time. I did this for 20-30 minutes but you can do for up to 1-2 hours. Chilling the dough will prevent the cookies from spreading. 
  9. Roll cookie dough into balls, and place on parchment-lined baking sheet.
  10. Bake for about 11 minutes.




My Final Product: