Pumpkin Cookies IV

Pumpkin Cookies IV

23

"Gluten-free cookies."

Ingredients

{{adjustedServings}} servings 57 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth.
  3. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
  4. Bake for 9 to 12 minutes.
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Reviews

23
  1. 28 Ratings

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These are as good as gluten free baking will get! I added a 1/4 t ground cloves, a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky w...

Thanks so much for sharing. I added 3/4 of a cup of soaked raisins, 1/2 teaspoon of ginger and nutmeg, 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and...

I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago, that is what the recipe said. As I looked over the recipe again...