Simplfying the Gluten Free Lifestyle

Pumpkin Cookies


These pumpkin cookies are as good as gluten-free baking gets! Great for parties or dessert after a nice family meal.



  • 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


    Too add more Spice:


  • 1/4 tablespoon ground cloves
  • 1/8 tablespoon nutmeg
  • 1/8 tablespoon ginger


    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.

  • 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. Refrigerate for 15 minutes (decreases stickiness of dough)
    4. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
    5. Bake for 9 to 12 minutes.
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