Top Menu

Pumpkin Cookies

Leftover pumpkin purée from your pies? Use them in these moist cookies.

Pumpkin Cookies
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 24
Leftover pumpkin purée from your pies? Use them in these moist cookies.
Ingredients
Dry ingredients
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup white rice flour
  • ¾ cup potato starch
Wet Ingredients
  • ½ cup butter or margarine, softened
  • ¾ cup sugar
  • 1 cup pumpkin purée
  • ½ cup walnuts, ground
Instructions
  1. Sift dry ingredients together. Set aside.
  2. Cream the butter and the sugar, then add in the pumpkin.
  3. Stir in the dry ingredients and fold in the nuts. Beat until smooth.
  4. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
  5. Bake at 350°F for 9 to 12 minutes.

 

No comments yet.

Leave a Reply

Comments

comments