sweet sweet punkin treats

i asked and she delivered – my SIL has shared her tasty pumpkin cookie recipe with us!! it’s been modified from its original recipe so it’s allergy free, but feel free to add all of the ‘real’ stuff back into it if you’d like.

like i mentioned yesterday, these would be perfect after a heavy thanksgiving meal. they come out of the oven warm and fluffy with a hint of snap and the perfect amount of pumpkin flavor.

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PUMPKIN GINGERSNAP COOKIES
yields 3 dozen

Ingredients:
1/2 c. soy free Earth Balance butter at room temp
1 c. granulated sugar, plus more for rolling the cookies
1/2 c. pure pumpkin
1/4 c. molasses
1 egg (replacer)
1 t. vanilla extract
2 1/3 c. GF flour blend
2 t. baking soda
2 t. cinnamon
1 1/2 t. ground ginger
1 1/2 t. ground nutmeg
1/2 t. allspice
1/2 t. salt

Directions:
1. Beat the butter and sugar in a bowl with a mixer until creamy. Add the pumpkin, molasses, egg substitute, and vanilla extract, mix until well combined.

2. In another bowl, whisk together flour, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until well combined. Refrigerate the cookie dough for at least an hour.

3. Preheat oven to 350*. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar until well coated and place on prepared baking sheet about 2 inches apart. Bake 10-12 minutes until the edges look cracked. Let cookies cool on baking sheet for 2-3 minutes after removing from the oven then transfer to a cooling rack to finish cooling.

~*ENJOY*~

check out the RECIPES page for more desserts!

~Mel

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