Pumpkin Cookies IV

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.

—Heather

See full review »

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.

—LORI KARAVOLIS

See full review »

25 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.

—swalker3

See full review »

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.

—BONS77

See full review »

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!

—Maggie

See full review »

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! :)

—ivy ellis

See full review »

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!

—LISA O.

See full review »

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.

—Knittinbrit

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pumpkin Cookies V

Pumpkin Cookies II

Pumpkin Cookies III

Pumpkin Chocolate Chip Cookies II

Pumpkin Cookies II

Egg Free Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies I

Pumpkin Chocolate Chip Cookies I

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Pumpkin Cookies IV

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 57
Calories from Fat: 25

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 49mg 2 %
Potassium 17mg < 1 %
Total Carbohydrates 8.1g 3 %
** Dietary Fiber 0.3g 1 %
Protein 0.4g < 1 %
Sugars 3.3g
** Vitamin A 16 %
Vitamin C < 1 %
Calcium 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin 1 %
Vitamin B6 1 %
Magnesium 1 %
** Folate < 1 %

* 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.