Pumpkin Spice Cookies - No Egg, Dairy, or P/TN

3 replies [Last post]
By mharasym on Fri, 10-19-07, 22:37

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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By HJK on Sat, 10-20-07, 02:20

Thank you for posting this recipe. They sound delicious and a nice treat for this time of year. I look forward to trying them soon.

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By Peg541 on Sat, 10-20-07, 05:49

Sounds great, I tried to make Pumpkin bread today but ran out of pumpkin, first time in my life I have no pumpkin in the pantry.

I'll try these tomorrow.

Peg

__________________

Peggy

Son 22 Allergic to peanuts, tree nuts, tomatoes, soy, milk, oats, fish.

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By ebrignole on Mon, 10-22-07, 22:33

These cookies sound delicious. I would love to try. I wonder if they will taste as good substituting vegetable shortening for the margarine....I will try. Thanks so much!

Elena

__________________

elena

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