Email to Brenda-Lee Olson      

Pumpkin Cookies

Source of Recipe

Alicia's Country Kitchen modified by Angele O'Connell


Recipe Introduction

Spectrum Shortening or Coconut Butter works if you can't use a CF margarine.

List of Ingredients

PUMPKIN COOKIES
1/2 c. gfcf margarine
1-1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose gfcf flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

PUMPKIN GLAZE:
1-1/4 c. unsifted powdered sugar
2 tbsp. gfcf butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin


Recipe

Cream margarine and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.

Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.

Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.

Bake at 375 degrees for 12 to 15 minutes.

Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze.

Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.