- 1 Cup of butter flavored crisco
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs or equivalent substitute
- 1 teaspoon vanillia extract
- 1 cup pumpkin puree (or 1 small can)
- 3 cups flour (i use all purpose)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Monday, October 11, 2010
Pumpkin Cookies (one of my fav's)
Pre-heat oven to 350 degrees and prep cookie sheets with non-stick spray or parchment paper.
Using a mixer, beat the crisco until smooth. Then add both sugars slowly until mixture is light and fluffy. Next add eggs ( or substitute) one at a time. Then add pumpkin puree and vanillia.
In a large separate bowl, mix together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add this into the mixer a little bit at a time until everything is incorporated.
Use a cookie scoop or heaping tablespoons and drop onto cookie sheet. Bake for 15-18 min. They are done when the sides and bottom start turning gloden brown. Place on cookies on cooling racks till cooled. This recipie makes about 60 cookies.
It is really good with chocolate chips mixed in also. What I do is bake 1 pan with the above recipe and then bake the rest of them with semi-sweet chocolate chips. That way my daughter gets her cookies dairy free and i get my chocolate fix! There are dairy free chocolate chips I just haven't found any that don't cost a ton.
Posted by Swensgirl at 7:36 PM