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I found the recipe for pumpkin cookies many years ago, and it is absolutely delicious. We started making them with regular flour, but when I needed to go gluten free, I tried to make these using a gluten free flour.
I use the King Arthur Flour Gluten Free Measure for Measure Flour for these. If you are used to the flavor of regular flour, this is pretty close. The flavor is slightly more earthy, and the texture is a little bit more dense than with regular flour, but these cookies still turn out beautifully.
PrintPumpkin Cookies
- Category: Dessert
Ingredients
Scale
- 1 cup sugar
- 1 cup shortening
- 1/2 can pumpkin (16oz can)
- 1 egg
- 1 tsp vanilla
- 2 cups flour (King Arthur Gluten Free Measure for Measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Instructions
- Mix all together, and drop by tablespoonfuls on ungreased cookie sheet.
Bake at 350 for 12-15 minutes.
Hi Carole! I’m sorry for the confusion! This was just a picture from my Instagram feed; I hadn’t posted the recipe. I will work on doing that!
Thank you so much Melody, my husband & I are both on Gluten-free diets due to medical issues. Sure miss all the yummy pumpkin goodies in the fall!
Hi Carole! Just wanted to let you know I got the recipe added for you. Sorry it took so long!
Stumbled on your page, love your content. I can’t figure out how to find the recipes for the gluten-free items. I find the photos but can’t seem to get to the ingredients/directions. Thanks!