Easy Gluten Free Pumpkin Cookies

Did you know that October 26, is National Pumpkin Day?

Yes, they do have a day for almost everything don’t they. There is no way I can keep up with all the food holidays, but I decided that since pumpkin pairs so well with gluten free baking, I had to share one of my new favorite gluten free cookies with you.

This easy gluten free pumpkin cookie is perfect for fall. I loved this cooked because it is a fluffy cake like cookie, which is very nice for a change. I love crispy and chewy, but the cake like texture of these cookies was great.

If you are looking for a fun fall gluten free cookie this one is worth trying.

 

Lynn's Kitchen Adventures

Comments

  1. do you think it would turn out ok if i used 3 cups gluten free flour mix instead of the rice flour,potato starch and tapioca flour?

    • If you have a blend that you like, I say try it. I am not a big gf flour blend user in general, so I have not tried it, but if it is a blend you use and trust, it should work ok. I would love to know how they turn out if you try them.

  2. Can you use less sugar. That is a lot of sugar in the one recipe.
    Thanks

    • I have never tried it, but I think you could probably cut back on the sugar some and have it work ok. It might change the texture and taste some though.

  3. If I sub milk or heavy cream for the evaporated milk what do you think will happen?

    • On the regular version someone mentioned using greek yogurt instead of milk, so I think cream would work ok. I am not sure milk all by itself would be creamy enough, so I would probably try half cream. I would love to hear if it works for you.

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