Pumpkin Cookies IV Recipe - Allrecipes.com

Ingredients

1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1 cup white rice flour
3/4 cup potato starch
1/2 cup shortening
3/4 cup white sugar
1 cup canned pumpkin
1/2 cup ground walnuts

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Directions

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

Nutrition

Amount Per Serving (48 total)

Calories
57 cal
3%

Fat
2.7 g
4%

Carbs
8.1 g
3%

Based on a 2,000 calorie diet

Reviews (20)

Rate This Recipe

Heather

Oct. 11, 2006

"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 when yo..." See moreu're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling."

swalker3

Nov. 16, 2006

"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 tasty..." See more snack."

LORI KARAVOLIS

Dec. 6, 2003

"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 to do..." See more the review, the recipe now says potato starch. I feel the review is not indicitive of the recipe now."

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