Quinoa Flour Pumpkin Cookies

Quinoa Flour Pumpkin Cookies


  • 1 ¾ cups gluten-free flour blend (Bob’s Red Mill 1 to 1 mix)
  • ½ cup toasted** 1000 Springs Mill quinoa flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice*
  • ½ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup mashed cooked pumpkin
  • 1 egg
  • 1 teaspoon gluten-free vanilla
  • 1 cup white or semi-sweet chocolate chips (optional)


  1. Whisk together flour blend, quinoa flour, baking soda, pumpkin pie spice, baking powder, baking soda and salt in bowl.
  2. Combine sugars and butter in large bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; beat until well mixed. Beat in flour mixture at low speed until well mixed. Stir in chips, if using. Chill for at least 1 hour or longer.
  3. Preheat oven to 350oDrop batter by rounded teaspoons 2” apart onto parchment paper covered cookie sheets. Bake 8-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

*Alternately use:

¼ teaspoon cloves

½ teaspoon ground ginger

1 teaspoon cinnamon

**Toast on baking sheet at 400o for 10 minutes, stirring once. Cool.