This is our all time favorite cookie recipe and I thought I would post it again for those of you who have food allergies or just want some yummy cookies.
Yep, it’s Fall. The smell of Fall filled my house this weekend as my son and I spent Sunday afternoon baking. Well, actually, my son told me he wanted to bake with me so we bought all the ingredients we needed, then I handed him an apron and he said, ‘well, mom, I think I’d like to take today off.’
Nonetheless, I made some great Pumpkin Cookies from Food Allergy Mama and I thought I’d share them with you:
1 1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. unsweetened applesauce
1 15 oz. can pumpkin puree (NOT pumpkin pie filling)
3 c. all purpose flour
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
Preheat oven to 400 degrees and line two baking sheets with parchment paper. Set aside.
In a mixer fitted with the paddle attachment, mix sugar, shortening, applesauce and pumpkin thoroughly. In a medium bowl, combine flour, baking powder, salt, cinnamon, salt, nutmeg and ginger and stir with a wire whisk. Add flour mixture to pumpkin mixture and mix on low until combined, scraping down sides as needed.
Using a cookie scooper, drop mounds of dough onto baking sheet. Bake 13-15 minutes or until it is just started to brown. Remove from oven and cool on a wire rack.
They are sprinkled with an easy icing (2 cups confectioner’s sugar, 4 TBS rice milk and 1 tsp vanilla).