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Peanut Free and Nut Free
Other Food Allergies
Pumpkin Spice Cookies - No Egg, Dairy, or P/TN
I made this with some left over canned pumpkin from Canadian Thanksgiving. They were amazing!
Pumpkin Spice Cookies
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Cup Margarine (what ever kind is safe for you!)
1 Cup Canned Pumpkin (not pie filling!)
1 tsp. Vanilla
1 egg substitute (I use Ener-G Egg Replacer)
2 Cups White Flour (or combine WW & white if you like)
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. Salt
2 tsp. pumpkin spice (or equivalent combination of cinnamon, cloves, nutmeg & allspice)
Decoration - Sugar in the Raw
Cream together sugars and margarine very well. Add pumpkin, egg substitute. Continue to mix well. Sift together all dry ingredients and add to creamed mixture. Drop by teaspoons full onto cookie sheets (I use parchment paper and un-greased pans) and they puff up but don't really spread. Flatten slightly and sprinkle with Sugar in the Raw on top. Bake at 350 F for 15-20 minutes until dry to the touch and toothpick comes out clean.
They're pretty good day one, but put them in a container overnight and the pumpkin & spice flavour really comes out! I took them to work and they were a big hit - especially with a cup of Spiced Chai Tea!
OK, off to the kitchen!
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