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    You are in: Home / Recipes / Gluten-Free Pumpkin Cookies Recipe
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    Gluten-Free Pumpkin Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 03, 2008

      Fabulous! I thought that I was baking these for my gluten intolerant customers, but they were enjoyed by all. If I didn't see what type of flour I had used, I wouldn't have believed it. I used a #50 sized scoop, and got almost three dozen cookies. I'll have to check on how they hold up overnight tomorrow, if there are any left then. Thank you for providing this recipe Katii! update - (I have since made these many times, they hold up very well overnight. I've made them with either chocolate chips or raisins or toasted walnuts, they are equally popular. Today I made them plain, and sandwiched them in pairs with a homemade vegan cream cheese icing, and called them whoopie pies! )

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    • on August 07, 2013

      Just made these because I was having a craving! I did add add some chocolate chunks and chopped pecans instead of raisins. I also decided to whip up a little sweet super icing to drizzle over the top. Can you tell I had a sweet tooth? (Oh, and I used better batter instead if all the different flours).

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    • on December 23, 2008

      I made these for some friends that are GF. They said that they felt like they were cheating on their diets. What a compliment! I was afraid that the store-bought GF flour would make the cookies taste beany... but they didn't. The pumpkin taste came through beautifully. Thanks for sharing such a good recipe.

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    • on December 13, 2008

      I didn't have great success with these...mind you, I am new to gluten free baking, so that may account for it. They were very cake-like, and while the taste was fine, I'm not fond of the texture. I didn't use a store bought flour though, I made one up using one of the recipes posted here (mix of rice flour, potato starch, tapioca, xanthum). Obviously the flour plays a main role, so I'll try these again with another type.

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    • on November 06, 2008

      Excellent flavor. I added some almond flour in with my GF flour and it made a difference. YUM!

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    Nutritional Facts for Gluten-Free Pumpkin Cookies

    Serving Size: 1 (36 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 108.4
     
    Calories from Fat 30
    28%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 20.8 mg
    6%
    Sodium 130.3 mg
    5%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 10.5 g
    42%
    Protein 1.3 g
    2%

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