Pumpkin Cookies IV recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1 cup white rice flour
¾ cup potato starch
½ cup shortening
¾ cup white sugar
1 cup canned pumpkin
½ cup ground walnuts

Nutrition Info

57.5 calories
carbohydrate: 8.1 g
cholesterol: : -
fat: 2.7 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 48.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 - 4 dozen

Recipe Note

Gluten-free cookies.

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