Pumpkin Cookies with Rice Flour Recipe – Gluten-Free
Gluten-Free Pumpkin Cookies with Rice Flour
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
Ingredients
Scale
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon all-spice or pumpkin spices
- 1 cup white rice flour
- ¾ cup corn starch
- ½ cup butter or shortening, softened
- ¾ cup granulated sugar or raw sugar
- 1 cup canned pumpkin
- ½ cup of walnuts or pecans if desired
Instructions
- Stir or sift all the dry ingredients together – baking powder and soda, rice flour, corn starch, spices, and nuts (which I didn’t use).
- In a separate bowl, cream together the butter and sugar. Add to it the pumpkin and beat again.
- Slowly add the dry ingredients to the wet, stirring as you go. I did not use the hand mixer, just a spoon.
- Spoon by the spoonful onto a greased or non-stick cookie sheet (or even on parchment paper), and bake at 350 degrees for 10 minutes.
