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Pumpkin Quinoa Cookies

Gluten-Free Pumpkin Quinoa Cookies with Nutmeg Icing
Pumpkin cookies with quinoa flakes. Like oatmeal- but better.

Dear Reader (yes, Babycakes, I'm talking to you)- you know how I feel about you, right? I'm crazy about you. I read your kind and thoughtful comments. I'm thrilled you follow the blog on Facebook. I am humbled by your generous,  warm and giving e-mails (I save them). 

Your feedback and support keeps me going and inspires me.

I started this whole crazy blogging adventure back in a village on Cape Cod famous for quaint. One of those slow paced leafy communities with whitewashed churches and a town grist mill. Salt weathered shingles and white picket fences and roses in June. You know, historic. Beachy. The magical stuff of regional painters and windswept poets prone to melancholy.

Then an empty nest ignited the urge for going and my husband and I moved west to the rural high desert of New Mexico where the cobalt beauty of an oceanic sky met the hot iron of isolation and a certain individual's proclivity toward brittle bones. My broken hip changed my body forever.

Four years later (relocated to Los Angeles) I am profoundly grateful to live by the ocean again. I am wrestling with new ideas and facing certain limitations (still waiting for Margaret Mead's promise of zest). Days are often a stew of conflicting realities, losses and gains stirred so close together they emulsify.

There are days I feel thirty and days I feel eighty. Sometimes in the same single moment. 

Forgive my habitual drift into philosophical territory here, but here's the thing. A growing, deepening awareness of how little we actually control has sparked my need to surrender. And shake loose some assumptions. Including the perception of Other (risking a messy and complicated expansion of the heart, the awareness of Yeah, I am that too). Which startles you with a sharp clean view of what is valuable and true. 

What is bare bones rock bottom important.

Important not in some airy-fairy New Agey or even dyed-in-the-wool religious way. I chafe inside any system and its man-made rules (key word: man-made). I'm old enough now to look back upon decades with an estrogen-free seasoned eye. I see the need behind belief. I see the old paradigm. I see why people judge and separate, critique and belittle. I see the reason why unruly concepts are snipped down to size and labeled and tucked safely into rehearsed little packages of fear whisked with a pinch of faith. The Ego rules. And the Ego loves conflict.

I also see the powerful few doling out platitudes to the millions who struggle with so much less. And we are not blameless, either, we who are so willing to consume what masquerades as inclusion when it is anything but.

So here's the thing.

Before I share my recipe today, before I conjure words about cookies and yummy flavors and how much vanilla to beat into the dough, allow me some food for thought, if you will.

We are all given moments of grace.

Far too many of these moments are missed, floating by the fuzzy edges of momentum, a stream of invisible assumptions. And needs. Life guarantees change, but really, what else? Opportunity (what are you going to do with what you've got?). Choice. Self explanatory, right? We cut a swath of choices every single day. Trivial choices (would you like whipped cream on that?). And loaded choices (some requiring nothing less than moral courage to execute). Each and every choice spins us off in a direction, a trajectory with consequences.

And what I am coming to realize, even cherish, now more than ever, is this. The choices boil down to a choice between love (connection) or fear (separation). So what will you choose today?

Think about it.

As for me?

I vote for love.

Gluten-Free Pumpkin Quinoa Cookies with Nutmeg Icing
Rich pumpkin flavor with a hint of quinoa and nutmeg.

Karina's Pumpkin Quinoa Cookies

Originally published December 2009.

These tasty morsels of cookie goodness freeze quite well, so hide a few on baking day and freeze for later. It's always nice to have a surprise treat on hand for unexpected guests.

Dry Ingredients:

1 cup Ancient Harvest Quinoa Flakes
1 cup sorghum flour or brown rice flour
1/4 cup millet flour
1 tablespoon tapioca starch or potato starch (not potato flour)
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 1/4 cups organic light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the dry ingredients.

Add in:

1/2 cup Organic Coconut Oil or Spectrum Organic Shortening

Combine until the mixture is a bit crumbly and sandy.

Add in:

1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice

Beat to combine.

Note: I did not need to do this, but-- if the dough is too stiff to handle, add your favorite non-dairy milk, one tablespoon at a time and just enough make a sticky gooey dough.

Stir in:

1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants

Option to add in, if you like:

1/2 cup chopped nuts such as pecans or walnuts

Baking Instructions:

Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don't flatten them, just shape them a bit.

Bake in the center of a preheated oven till golden and firm. This is anywhere from 18 to 25 minutes, depending upon your oven, and whether or not you have added in fruit and nuts, etc.

Cool the cookies on a wire rack.

Drizzle with my Maple Nutmeg Icing- recipe is here.

These cookies were fabulous slightly warm from the oven. The outside of the cookie gets a little bit crisp as it cools and the inside stays tender and slightly chewy.

We wrapped and froze extras. They are delicious warmed slightly in the microwave.

Makes 22-24 medium cookies.

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  1. Anonymous17:18

    Your blog was just beautiful...and so timely for me, today. Thank you!

  2. Karina, we love you, too! I have learned so much from you and gotten so many new recipes that are now staples. Everytime someone asks me for GF recipes I just send them your way and tell them "You will not be disappointed."

  3. It is always a choice, isn't it?
    I choose love.
    A Joni Mitchell reference, a beautiful inspiring post, and a hella good looking recipe. That's why you've been blogging for 4 years.
    Thanks for all you share.
    Be well,

  4. Karina you are my favorite philosopher. I read your blog for your thoughts and observations just as much as for the amazing recipes. Thank you.
    And like Denise, you are the first place I send someone who needs GF recipes and inspiration. You are a creative genius.

  5. Congratulations on being here in the realm of blog for four years, Karina. My own four year mark was last month and was a milestone to be treaured. We love you too, and like you, I vote for love...

  6. Karina, You rock. Just flat out awesome. Congrats on 4 years, and here's to many many more! I can't wait to see where your journey goes. I'm sure this comment will disappear among the thousands, but know that you were the first gluten free blog I really started reading, and although I don't always comment, I value all of your posts as well as your recipes. The future is a mysterious thing, and yours can hold whatever you want it to - and I'm sure that it will be exciting and full of beautiful, delicious food!

  7. I love you. Not in a weird creepy blog stalker way - ok, well maybe. I started reading this post thinking you were bidding us farewell. I wasn't ready for that...wasn't going to stand behind you on that one!

    But standing on the side of love? Abso-freakin-lutely. And not just because you ask it, but because it's the right thing to do.

  8. Congratulations on 4 years! I started my blog after a couple of feverish days of reading your blog and The Gluten Free Girl. I had no clue what I was doing, and no idea what my experiment on being gluten-free would lead to, but it's all been wonderful, and it probably wouldn't have happened if I hadn't googled "gluten free recipes" and found my way to your blog! I always look forward to your posts.

  9. Thank you so much! This is such a wise post (as are many of your posts!) and means a lot to me, especially today

  10. Once again, I am stunned at the beauty and depth of your writing. Just think, if you hadn't started blogging four years ago, we wouldn't be drinking margaritas in Venice sometime in the near future!

  11. What a beautiful post! Thank you for providing such amazing recipes, along with entertaining and heartfelt writing.

  12. I too thought you were about to say you were going to stop blogging, and was afraid for that. Thankfully you are keeping us entertained, educated and satisfied!

    Thanks for your lovely words and recipes. You are much appreciated.

  13. Yes Karina! You are right, it all happens for a reason! Look at all the people you've helped via your sharing of yummy recipes??? You are amazing and so very talented! Truly a unique individual and I'm so very blessed to be allowed to take advantage of your yummy super de-lish creations! And my son, you've helped my little man, how cool is that??? All the things he CAN'T eat...its very crazy but whats even more crazy is I can sit on my computer, look at your blog, and have instant access to yummy recipes so that he can eat!!!!!!

    Thank you! :)

  14. Scrumptious cookies!!

    PLEASE keep up your blog for a long time - I love it! :)

  15. Happy Anniversary! Thank you for the words, the images, and of course the recipes! Congratulations! ♥♥♥

  16. I am so grateful for you, your tenacious spirit, your inspiration, and your art of cooking & baking!

  17. Anonymous08:42

    Thanks for bringing me to a grounding point in my world of health and food. I love this blog! Happy anniversary to us!

  18. Hi Karina -

    Thanks for your blog! I just love it and the uplifting words you often write especially about the gluten free journey. I am going on my 1 year anniversary of being gluten free AND I'm expecting my 2nd child which makes this journey even more complex. I am so thankful to bloggers like you who share their time and talents to help people like me. I made these cookies late tonight with my 3 yr old - they were a huge hit! I'm not the biggest quinoa fan, but I'm a fan of anything pumpkin and thought I'd give them a try. I left out the choc chips and did walnut/raisin and also used the smart balance butter instead of the shortening (since my husband is watching his cholesterol). YUMMO!!! The icing is divine with the cookies.

    Christi King
    Duluth, GA

  19. Your recipes have delighted my family (there are 5 of us in 3 generations who are guten-egg-dairy free.) Several of your dishes have become staples at our house and our children's.

    Thank you as well for sharing your thoughts and struggles. As another introvert who is always aware of the horizons, I have delighted in being able to see similarities in our journeys.


  20. Karina, You are the brightest spot in my gluten-free world. Until I discovered your blog I thought I'd never have another cookie or piece of bread to enjoy. Thank you for your wonderful recipes and the time that you put into this for us. The recipes I've made have been delicious. I anxiously await each of your blog posts, not only for the recipes and your great writing, but also the splendid photographs. You are a true artist in numerous ways and for sure a goddess. Thank you, thank you.

  21. Anonymous10:57

    Hi Karina. I loved your blog this morning. I am moving into uncharted territory (divorce at 58 yr) and read you each day for inspiration. Yes, I CAN do this. You are so much inspiration wrapped up in love!

  22. I, too, had a stabbing moment of fear when I thought this was a farewell post. Kind of obnoxious, really - couldn't I celebrate your freedom to move to a new lovely project? Guess not, I enjoy your blog too much. So glad you're here to inspire and provoke and give gifts of delicious sustenance.

  23. oh Karina, I love you. You have a way of seeing past the nonsense and getting to the heart of things. I look foreward to your words every bit as much as your fabulous recipes. Love, the only choice. Rarely easy, always worth the effort.

  24. Congrats on four years! I made my pilgrimage from New Mexico to Florida year before last. Yep, I grabbed my fosamax, threw the coats away and came back to the ocean I knew. I get what you are saying!
    Wish I could throw those fears away as easily as the coats...

  25. Anonymous13:34

    Such a deep blog posting today on your anniversary,thank you for gracing us with your ponderings n learnings n beingness! I am with you,I choose love over fear,and will strive to whenever I see I'm concious of there being a choice. My mother was a fearful type and so I have layers to shed of course.
    Blessings to you sweet wise Karina,and thank YOU for being YOU! Love your recipes.

  26. Karina, the happiest of blogoversaries to you! How do I express how much you've helped me since I found out no dairy and no wheat should pass my lips? Words aren't enough, but I am so very grateful. Thank you. I also vote for love for all of us. After all, that was the second greatest commandment to love one another.~~Dee

  27. It's so true that inclusion is usually only paid lipservice rather than extended from the depths of the heart. When I was in 7th grade I had a substitute teacher who was very crabby. One day I asked another teacher why she thought she always in such a bad mood. I learned she had rheumatoid arthritis and how painful a condition it was, how brave a woman she was and how much she was admired. I was so glad I hadn't succumbed to the not-nice kidding behind her back that many of my classmates had. Last spring I was asked by a client to design a mandala with the themeRenewal. As I made little flower-hearts filled with rainbows and sunrises and connected them together I was strongly spoken to that we can't experience the personal renewal we desire before we reach out to others with love, that we inspire the love we hope to receive by giving it generously to others first. Making a serious practice of this - really digging in and loving without fear, encouraging, connecting, supporting - has changed my world, and that of those around me too.
    My husband's 38 year old son lives with us still (I met them when he was 19), and together we make a great team. A better one now than ever before, since we learned he was a celiac just last August. We had always had a good friendship, but I felt I had to handle him with special tenderness. He was just fragile in some ways, and I wasn't sure why. Even after he outgrew the "kid stuff" there was still a part of himself he held in absolute reserve. We went to Australia last year and while we were there he confessed what he had been going through for years, which explained the occasional emotional outbreaks that had confused us all that time. What a strong kid (? the passage of time is showing) to bravely maintain his composure and overall positive and willing attitude while keeping this a secret so no one would worry about him! All of a sudden he was confiding in us on all kinds of things, and an entirely new level of bonding happened. Later, when we had returned home, we called one of his two sisters, a nurse, to catch up, and he mentioned his symptoms to her. She ran them by his other sister, also a nurse, and she called the next day to tell him she knew exactly what it was. That's when we learned that she had suffered for years (and 2 pregnancies), been misdiagnosed a trillion times, and finally found a doctor who understood, diagnosing her correctly. A little information sure goes a long way! We went gluten free, and after a series of experiments, accidents and mistakes, he's happily on his way to well-being. We, too, vote for love. It's the only thing that will bring enough patience to wait for the revelation of the suffering behind a person's stoicism (or seeming stubbornness), the courage behind their irritability, and the profound beauty of their "reasons why." Why he stayed with us rather than move away? Not convenience, security or fear, but love, and trust. Now that we know what's up and what to do, we're adjusting to the new lifestyle and the elevated relationships we each have with the others. You, dear one, have made this all so much easier for me. I'm pretty much the breadwinner, at least right now, and the cook, too, though he's has gotten damn good at an egg on China Black rice bread in the morning! I'm one of those creative types who loves to get into cooking, but since work has gotten more demanding for me, it's harder to set aside the time to dream up something nice every night, and here's where you're my salvation! I just discovered your blog a week ago, and have fallen in love with you, your wonderful word-crafting, and after tomorrow I know for sure, your recipes too! I can't wait to make these cookies after the weekly trip to our favorite grocery store, a local Food-4-Less that has an awesome bulk, organic, omega-3 friendly and gluten-free section owned by a super community conscious man whose employees practically worship him. Ain't love grand?

  28. BTW, I know that was a rambling long story. Thanks for your indulgence, too. I have to say that indulging you, though, is no chore, but more like indulging in one of your great recipes! Congratulations on 4 years of your excellent blog. YOU ROCK!!

  29. Anonymous14:36

    Thank you so much for ALL of your beautiful posts through the years, Karina. I've read your posts for goodness how long and I am ALWAYS warmed and encouraged by your posts. It means a lot to me that I've had your inspiring and insightful thoughts to guide me through a frustrating transition. I don't think I've posted a lot, but know that you're a continual inspiration!

    Thanks Karina!

  30. Teresa15:23


    Just wanted to thank you. I stumbled upon your blog about 2 months ago, searching for a gluten-free recipe for a friend of mine's daughter, not knowing a thing about gluten or celiac disease. On your site, you have a link to an article on fibromyalgia and celiac and having fibro myself, I read with deep interest. I then went off gluten for a week: brain fog I've had for over 15 years disappeared and I felt remarkably better. Had a small piece of a granola bar and had horrible pains and sickness within 20 minutes so I went and got tested and sure enough, I have celiac disease! Had you not posted that link, who knows when I would have found that missing puzzle piece. THANK YOU.

  31. One more BIG "yum" from my household! How many times can I thank you for helping me learn to cook again???
    Don't know what I'd be doing if it wasn't for your delish inspirational recipes these last few years.
    Hope the ocean keeps you inspired! :)
    I'm a beach babe at heart & slightly jealous as winter approaches in the NE. Soak up some rays for me!

  32. Anonymous00:48

    Your blog has once again inspired me to cook. After my daughter was diagnosed with Celiac disease almost two years ago, I had to learn to cook gluten-free for her. Then I was diagnosed, and then my son was, too. I had to figure out how to cook gluten-free for all of us and still make "regular" stuff for the other half of my family. Some days it was easy- just sub a different type of pasta or tortilla. Some days I just made the entire dinner gluten-free, but that can get pretty expensive and we live on school teachers' pay.

    My husband was tired of eating the same things over and over and really wanted a change.

    I was tired of cooking the same things over and over but didn't have the time to spend looking for recipes that would be workable and appeal to my large and picky family.

    Then I had a baby. It turns out his little tummy doesn't respond well to milk or eggs, so I had to cut those out of my diet, since I'm nursing him.

    I was depressed and frustrated, not able to eat any of my regular go-to foods, hungry all the time, and totally unispired to cook anything new.

    Then I found your blog. My picky family has loved every recipe I've tried. They don't require tons of expensive ingredients, so I can afford to make them, and they're good for us.

    I actually enjoy cooking again. In fact, I look forward to time on the computer so I can look for new recipes to try.

    We're expecting rain (and maybe snow!) tomorrow. I think I'll whip up a batch of these cookies when I get home from work so we can enjoy the weather with some yummy treats!

    Thank you.

  33. Anonymous09:49

    I too look back on a long and lovely year...the first with our beautiful daughter at home. As days and months lead to years of waiting, our decision to adopt came down to just that - will you not, because you fear 'what if', or will you simply open your heart to Love? (this isn't little 'l' love - this is the BIG kind!) We have learned that saying yes to love is indeed the only answer! Saying yes to love is yes to life.

  34. It's obvious that you love your readers because you take great care to answer their questions and help them be successful in the kitchen. That's one of the things that keeps me coming back - your blog is a warm, friendly place that embraces everyone.

    I printed this recipe to try. I've not made many gluten-free cookies and I need some practice. I know your recipe will be totally reliable.

  35. I have to say a whole-hearted and an emphatic DITTO to what Dorothy (up above) said...

    And... Happy Anniversary.
    Thank you for all your gems of wisdom - culinary and otherwise.

  36. Thank you for touching my heart today Karina. Moments of grace indeed. As I type this, our long awaited babe's heading is gently rocking to and fro in her swing as she gently drifts off to sleep. Life is good. xoxo

  37. These look absolutely killer, Karina! Can't wait to try.

  38. Anonymous08:24

    Hi Karina,
    I admire your courage and tenacity in living the gluten free way. I was doing fine for about 4 months and fell off the wagon. Of course, I became ill and thats along story. I just get so frustrated and yes angry. For one, I am a person who cannot tolerate eating flesh because I get sick so yes I am a vegan. But not just that I am a vegan with restrictions. That in itself is very aggravating and tiring. I am allergic to dairy, soy, corn soy, potatoe, oats, white sugar, most legumes and parsly. This is just to name a few. I tried to make some of your baked goods but they failed. It takes me less time to prepare meals for my family who are meat eaters not red than for myself. I can't find the right seasonings. Sometimes this whole thign just sucks. But, there are times when I am grateful just because I have a wonderful family. My fiancee doeshis best to encourage and support me. My children are supportive as well. I need advice on how to live this life of gluten etc free. I need to learn that this is not a burden but I am just one of those special people who need to eat as pure as possible. If anyone has any ideas about restaurants, seasonings, bread and cake mixes etc please respond. This is my second day of detoxing and eating as I should. Feel better than yesterday but still feeling. thank you Karina you are a God sent for us all. Oh, any ideas about breakfast foods. I tried eating toasted food for life bread but its to heavy for my stomach and fruit isn't filling for long.

  39. Anonymous18:22

    Just made these cookies. They are delicious. The texture is wonderful - not gritty or mealy, probably b/c there is no rice flour? I also added some raisins to them and left off the icing. I immediately froze them so I wouldn't eat them all! Thanks for this delicious recipe!!

  40. I made these on the weekend and they were yummy. I opted for a healthier version and used 1/2 Cup applesauce in place of the shortening; substituted GF oats for the Quinioa Flakes; and substituted rice flour for the millet flour. Turned out so very good!
    Thank you for the great recipes!

  41. could you please send some over? I really need a cookie! :-) (((hugs!!)))

  42. These cookies look amazing! I have loads of fresh pumpkin and can't wait to make these this week! We featured this recipe at for our Weekend Wrapup :)

  43. Cara00:48

    Made these for the feast tomorrow, if they make it until then! Followed the recipe almost exactly, except for using fine g-f quick oats instead of the quinoa flakes (trouble finding those at my usual spots around nyc lately), used mini choc chips since I made the cookies small, and left out the raisins. This was my first time using Spectrum organic shortening, and I'm a total convert!! It's such a fab product, and very worth the price if you compare it to a good butter or margerine. I added a couple tablespoons of it to the nutmeg icing as well to give it a little shape and hold (also added a pinch of cardamom) and everything came out splendidly. The cookies are chewy with just the right hint of pumpkin and spice.

    I am thankful this year for your site! Happy thx :)

  44. I may have stumbled across this blog and this recipe two years after it was posted, but by gosh I'll be trying this one out for my gluten free girlfriend. Thanks for posting, and now I have the enviable task of going back through this newly discovered blog to find all the awesome recipes.

  45. this is so exactly what I needed to read and ponder and you are an amazing person who shares so much of your life and love with others ~ blessings

  46. Karina, You've summed up the lessons I've been grappling with over the past six months of my life in this single post. I'm only 24 and yet I feel as though I'm going through a quarter-life crisis/spiritual revolution. Whatever it is, I welcome it. Even though my Ego has often made it no picnic. It's funny, because I worry that my blog posts always end up teetering on the new-agey-philosophical-wandering side... so it is nice to see a fellow blogger speak my language.

    I choose love, too... And send love your way! Thank you for this potent reminder and reflection!


  47. What a beautifully written post - life is indeed full of choices, it reminds me of the movie Sliding Doors, life can go down two completely different paths based on the choices we make each day.I choose love to!

  48. Karina puts words so eloquently into a recipe that I wish I had been the creator of. As I read your posts, I am moved... moved because I FEEL your words. Such an excellent writer to be able to reach the audience of so many. To reach the hearts of us all... You have done and continue to do a great service to mankind... perhaps this is your gift?

  49. Thank you for your beautiful and thoughtful post...from someone who lives in one of those windswept, quant and quiet Cape Cod towns. xo

  50. I have just become an empty nester, a few years too yearly. My youngest thought it would be more fun at Dad's house..... So, in an effort to ease that pain, I packed up my favorite things and moved to the other side of my metro area, almost into the country, to live full time with my boyfriend.

    I haven't been able to work for the past few years because of hip and back yuckies, but I've been baking. Sad thing is, I bake way more than the two of us can eat or than the freezer can hold! It's not working to ease the empty feeling yet, but even if I gain a hundred pounds, I'll keep baking, and these cookies are next!

  51. I made these a few days ago and they were eaten SO fast! Every time I passed the plate in the kitchen it seemed the pile had shrunken! Delicious recipe, Karina :)

  52. I made these cookies a week ago and have been savoring one every night for dessert. You're right, they freeze splendidly well! The quinoa flakes bring a tremendous depth of flavor to the cookies and are almost identical to the texture of oatmeal (only better!). The chocolate chips add the perfect kiss of sweetness and I tossed in some toasted pecans for a bit of crunch. Yum!

    Fantastic recipe and perfect for any Fall festivity!

  53. You're words are as inspiring as your foods!

  54. hey karina thanks for these they look delicious...they'll be on my thanksgiving table for sure...husband is 3 weeks into gluten-egg-dairy-soy-peanut free. i'm a pretty talented home chef and have come up with some great things on my own (highlight of last week was a roasted pepper-walnut pesto served over quinoa pasta with roasted asparagus with walnut oil) but your blog gives me even more...happy blog-o-versary :)

  55. These look brilliant, Karina. Thanks for sharing!

  56. I made these over the weekend. Yummy! I haven't tried it yet, but I see them being delicious served warm with a scoop of vanilla ice cream on the side. Thanks for a fun recipe!

  57. These look so perfectly delicious! Can't wait to make them :)

  58. We just made these cookies. I substituted 1/2 cup agave for the brown sugar and I omitted the maple syrup. I cooked them for about 20 minutes at 350. The kids love them even without the frosting, and I like the smell of pumpkin and spices. Definitely a recipe we'll make again. I wonder if I could substitute applesauce for the pumpkin puree?

  59. I really like quinoa and never thought of making a dessert with it: this is pretty genius!


  60. i made these with 2/3 cup honey instead of the brown sugar. the batter was wetter, so i only used 1/2 cup pumpkin and added about 2 Tablespoons more of tapioca starch. they turned out beautiful, tender, and delicious. thank you for all your dedication, it makes my food intolerance journey much more enjoyable!