Pumpkin Cookies IV Recipe - Allrecipes.com
Pumpkin Cookies IV Recipe

Pumpkin Cookies IV

Recipe by  

"Gluten-free cookies."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 - 4 dozen Change Servings


  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.
Kitchen-Friendly View

Reviews More Reviews

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

Most Helpful Critical Review
Dec 06, 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 the review, the recipe now says potato starch. I feel the review is not indicitive of the recipe now.


28 Ratings

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 snack.

Dec 17, 2008

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 looking cookie, as well as tasty, for my non-wheat eating friends.

Sep 03, 2003

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 find the rice flour/potato starch combination create a texture unlike I have ever experienced in a cookie. Very, very good cookies!

Oct 26, 2008

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! :)

Oct 08, 2002

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!

Jun 10, 2008

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


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 49 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Iced Pumpkin Cookies

See how to make spicy, frosted pumpkin cookies.

Pumpkin Chocolate Chip Cookies

Here’s a cookie for the pumpkin pie and chocolate lovers!

Paul's Pumpkin Bars

These moist, cinnamony pumpkin bars have a rich cream cheese frosting.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States