Tuesday, April 27, 2010

Soft Pumpkin Cookies

Free of: Gluten, Corn, Soy*, Dairy, Eggs, Nuts*

Do you ever crave a big scoop of ice cream in the dead of winter?  Or a cup of hot chocolate in the middle of July?  Well today was one of those out of season cravings.  I wanted a pumpkin cookie in the middle of Spring.  I realized that I hadn't included one of my favorite fall recipes on my blog.  So here it is!

  • 12 Tbsp Earth Balance Shortening (or soy free shortening)*
  • 1 cup sugar
  • 1 cup canned pureed pumpkin
  • 1  Ener-G Egg Replacer egg made according to directions
  • 1 teaspoon vanilla extract
  • 2 cups Mock Pamela's Baking Mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup of raisins ( or chocolate chips)
  • (Optional - 1 cup of walnuts chopped)*


Preheat oven to 350 degrees.  Cream the shortening and the sugar until fluffy.  Add pumpkin, egg replacer, vanilla, and mix well.  Combine the Pamela's mix, cinnamon, and nutmeg.  Slowly add flour mixture to creamed shortening until blended.  Add raisins, and walnuts.  Drop by tablespoonfuls onto a parchment paper covered baking sheet.    Bake approximately 15 minutes, or until golden brown.  Cool for 5 minutes on the baking sheet before removing.  

Makes approximately 36 cookies.

Note:  Use your favorite powdered sugar frosting and drizzle atop the cookies.
           *I have noticed with Earth Balance Shortening, that I consistently use less than regular shortening. If your cookies appear more crumbly, try add 2 Tbsp more of your allergy free shortening.

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