Pumpkin Cookies IV20 Reviews
“Gluten-free cookies.” - by Beulah Schott
Original recipe yields 3 - 4 dozen
- 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.
Amount Per Serving (48 total)
- 57 cal
- 2.7 g
- 8.1 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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."
"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."
"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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