Pumpkin Cookies IV

Pumpkin Cookies IV

21 Reviews 1 Pic
Recipe by  Beulah Schott

“Gluten-free cookies.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 4 dozen

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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 (21)

Rate This Recipe
Heather
32

Heather

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 you're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling.

swalker3
23

swalker3

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 snack.

LORI KARAVOLIS
21

LORI KARAVOLIS

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 the review, the recipe now says potato starch. I feel the review is not indicitive of the recipe now.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 8.1 g
  • 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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