Gluten-Free, Egg-free Pumpkin Cookies

My husband's pumpkin cookies

I know Halloween’s a distant past, and Christmas is looming dead ahead, but these pumpkin cookies are yummy no matter what time of year.

I took them into my RPM class today, and promised to post the recipe, so here goes:


In a mixer:

  • dump 2-15oz,  or 1-29 oz of canned pumpkin (not pie filling)
  • add in 3 cups of sugar (we’re going to try to come up with a healthier alternative, but even with the sugar, these are healthier than store-bought)
  • 3 t. each cinnamon and vannilla
  • Blend
  • While blending, pour in 1 1/4 melted butter
  • Let it blend while you sift together 6 cups rice flour with 3 t. each baking powder/baking soda.
  • Pour slowly into mixer while it’s mixing.
  • Mix till well  blended.
  • Drop by Tablespoonful (silverware tablespoon, or soup spoonful.  Not an actual T.) onto baking sheets.
  • Bake 375, for 16 minutes

There ya go!  Enjoy!


About gloriadelia

I'm a Christian, homeschool mom, artist, musician, and writer. I love to sing and draw and write and play the guitar more than anything, and I LOVE the Word of God!
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