Pumpkin Cookies
Angie Halten
Leftover pumpkin purée from your pies? Use them in these moist cookies.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Dry ingredients
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup white rice flour
- 3/4 cup potato starch
Wet Ingredients
- 1/2 cup butter or margarine softened
- 3/4 cup sugar
- 1 cup pumpkin purée
- 1/2 cup walnuts ground
Sift dry ingredients together. Set aside.
Cream the butter and the sugar, then add in the pumpkin.
Stir in the dry ingredients and fold in the nuts. Beat until smooth.
Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
Bake at 350°F for 9 to 12 minutes.