Kosher Celiac Cookery


Almond Polenta and Lemon Cake

Apricot & Almond Cake

Apricot Chocolate Roulade

Autumnal Apple Cake

Carrot & Walnut cake

Cinnamon Cookies

Cinnamon Balls (Pesach)

Cornflake Base Cheesecake (light)

Cheesecake - Italian Style

Chocolate Chestnut Cake

Sticky Chocolate Orange Cake

Courgette Cake

Custardy Cranberry Bake

Fresh & Dried Fruit Cake


Haman’s Hats

Honey  Cake

Honeyed Chocolate Fruit & Nut Bar

Gluten Free HRT Cake

Lemon Reverse Cake

Marmalade Cake

Orange Cake

Pesach Marmalade Cake

Poppy Seed & Wine Cake

Pumpkin Cookies

Pumpkin & Apple Cake

Rhubarb Sponge Pudding

Spicy Shortbread -
Nan-e Berenji

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Gluten Free Pumpkin Cookies

Makes 36 biscuits (cookies) depends where you live as to what is a biscuit.  Also depending on the fat you choose they can be parve or dairy.  If you roast your own pumpkin you will need approximately twice the weight of pumpkin to get obtain the puree.

I have also made these with cob or hazelnuts

2 tsp Baking powder (GF)
1 tsp Cinnamon
Generous grating of Nutmeg
50g (2oz) crushed walnuts
100g (4oz) Rice flour
75g(3oz) Potato flour (starch)
150g (6oz) Soft brown sugar
1 tsp Vanilla essence
100g (4oz) Vegetarian Margarine or Butter
225g (8oz)Tin of pumpkin puree or equivalent in cooked puree

Preheat oven to350ºF, 175ºC, 160ºC fan, Gas Mark 4.

Sieve the Flours, baking powder and spices together.

In another bowl cream the fat and sugar until pale and smooth. Add vanilla and pumpkin.

Fold in the dry ingredients and nuts. Beat until smooth.
 Form the mixture into 2.5cm (1" balls)  and place on a greased baking sheet. Press flat with fork or the palm of your hand.

Bake for 9 to 12 minutes.  Allow to cool - they firm up slightly on cooling.  These store well in an airtight tin.