The BEST Pumpkin Cookies You’ll Ever Eat

Lori YoungdahlNutrition, Recipes, Uncategorized1 Comment

Pumpkin Cookies

Seriously. The. Best.

I never was big on things flavored with pumpkin… until I met these cookies. I found the recipe on all and adapted it to a healthier version (dairy free, Gluten Free). Now I make them using Einkorn Flour  from Young Living which isn’t gluten free but it has low gluten and is easier on the system.  I also add Thieves and Lemon oil to the recipe… sooooo good!

Pumpkin Einkorn cookies w Thieves

These oils come in everyone’s Starter Kit… explore cooking with oils!

Here’s the recipe:

2 1/2 cups Young Living’s True Grit Einkorn flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1-3 drops Thieves (depends on how much you like this spice combo… I love it)

1 drop Lemon oil

1/2 tsp salt (the good kind with an actual mineral count)

1/2 cup coconut oil (or butter… but coconut oil version is dee-lish)

1 1/2 cups organic cane sugar

1 cup canned or fresh (cooked) organic pumpkin puree

1 egg (have used egg substitute before and it worked fine)

1 tsp vanilla extract (use the best you can find for best flavor)

Pumpkin cookies with Einkorn and Thieves



1 cup confectioner’s sugar (powdered sugar)

1 tsp lemon juice

1-2 Tbs “milk” (I’ve used rice, coconut and hemp with great results)

1-2 drops Thieves oil

1-3 drops Lemon oil

Add the oils to the sugar, mix well. Add and mix the lemon juice and the “milk” until desired runny consistency is achieved.


Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, clove and essential oils, salt. Set aside.

In medium bowl cream together 1/2 cup coconut oil and sugar. Add pumpkin, egg and 1 tsp vanilla to the mixture, beat until creamy/well combined. Mix in dry ingredients slowly (like a serving spoon at a time unless you want to see flour go flying).

Use cookie scoop to drop onto cookie sheet (about a tablespoonful). Flatten slightly.

Bake 15-20 mins. While cookies are baking, make the glaze (they taste really amazing without the glaze too).

Cool cookies, drizzle with glaze using a fork.

For best results, keep refrigerated.

NOTE: the Lemon & Thieves combo is fantastic in other dishes too… pumpkin pie, pumpkin or squash soups, apple pie… there’s a theme here….

They are wildly popular when I make them and take them to events 🙂



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