Pumpkin Cookies IV

Pumpkin Cookies IV

23

"Gluten-free cookies."
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Ingredients

servings 57 cals
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Original recipe yields 48 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 28 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

This is a very tasty recipe. I used butter instead of shortening. I added some chopped dried cranberries to the top before baking, and then dusted with powdered sugar when cool. A festive loo...

I made these for a teacher with a wheat allergy, and had to sample a couple myself. They are fabulous! This was my first experience making cookies without all-purpose (wheat) flour, and did fi...

My kids declared these "awesome". I did increase the sugar to a full cup, and added 1 tsp of vanilla extract. Would have been better to add chocolate chips, but we didn't have any! :)

I was so delighted with these cookies, thank you to Beulah! They were easy to make and used limited ingredients, had a great texture and taste for a gluten free cookie!

I thought these turned out wonderfully. I omitted the walnuts and replaced them with Chocolate chips. They were a very big hit.

I personally didn't like this one. I think it would be better if you added more sugar or choc. chips.