Gluten Free Pumpkin Cookies

    30 min

    These cookies are not only delicious, but they are also vegan-friendly, gluten-free and egg-free! They are lightly spiced with cinnamon and enriched with ground walnuts. Enjoy with a cup of tea or coffee.

    33 people made this

    Makes: 48 

    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon gluten-free baking powder
    • 1 teaspoon ground cinnamon
    • 160g rice flour
    • 100g potato starch
    • 110g vegetable margarine
    • 150g caster sugar
    • 250g pumpkin puree
    • 40g walnuts, pulsed in a food processor until ground

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Sieve dry ingredients together. Cream the margarine and the sugar. Add the pumpkin. Add the dry ingredients and walnuts. Beat until smooth.
    3. Shape into 2.5cm balls and place on a greased baking tray. Press flat with a fork.
    4. Bake for 9 to 12 minutes.


    Potato starch can be purchased in Chinese/Oriental shops or online.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews & ratings
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    Reviews in English (25)


    These are as good as gluten free baking will get! I added a 1/4 t ground cloves, a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling.  -  11 Oct 2006  (Review from Allrecipes US | Canada)


    Thanks so much for sharing. I added 3/4 of a cup of soaked raisins, 1/2 teaspoon of ginger and nutmeg, 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack.  -  16 Nov 2006  (Review from Allrecipes US | Canada)


    I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago, that is what the recipe said. As I looked over the recipe again to do the review, the recipe now says potato starch. I feel the review is not indicitive of the recipe now.  -  19 Sep 2003  (Review from Allrecipes US | Canada)