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Saturday, March 3, 2018

Soft Pumpkin Cookies~Dairy & Egg Free

I love pumpkin all year long. These cookies are easy to make, and fun little mouth full of pumpkin.

Soft Pumpkin Cookies
Dairy & Egg Free
  • 2 ½ cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg 
  • ½ teaspoon salt 
  • 1 ½ cups sugar 
  • ½ cup margarine (1 stick), softened 
  • 1 cup Pumpkin pie filling
  • 1/3 cup applesauce
  • 1 cup powdered sugar
  • 2 to 3 tsp unsweetened almond milk (add more if too thick to drizzle)

  1. Preheat oven to 350° F. Grease baking sheets
  2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
  3. Beat sugar and margarine in large bowl until well blended. Beat in pumpkin, applesauce until smooth. 
  4. Gradually beat in flour mixture. Drop by small spoon size onto prepared baking sheets.  Do not make too big or they will not cook through.  
  5. BAKE for 15 to 18 minutes or until edges are firm. Remove to wire racks to cool. Drizzle Glaze over cookies. 
  6. MAKE GLAZE Combine powdered sugar & unsweetened almond milk in a small bowl until smooth. I use a spoon and drizzle over top in a side to side motion. It's not perfect looking, but tastes yummy!

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