This is one of the best cookies I have ever had…the texture is divine and not a bit cakey!
Ingredients
Icing
- ½ cup confectioners' sugar
- 1 tablespoon margarine, melted
- 1 teaspoon soy milk, or more as needed
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup shortening
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup dried cranberries, or to taste (Optional)
- ¼ cup pumpkin seeds, or to taste (Optional)
- 1 cup oat flour, or more as needed
- ¾ cup tapioca flour, or more as needed
- ½ cup brown rice flour, or more as needed
- 1 ½ teaspoons guar gum
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup confectioners' sugar
Directions
Step 1
Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
Step 2
Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 4
Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
Step 5
Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
Step 6
Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.
Cook’s Notes:
Feel free to replace pumpkin seeds and raisins with any of your favorite add-ins.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 312 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat3g | 14% |
Sodium160mg | 7% |
Total Carbohydrate51g | 19% |
Dietary Fiber2g | 8% |
Total Sugars31g | |
Protein2g | |
Vitamin C1mg | 5% |
Calcium24mg | 2% |
Iron1mg | 8% |
Potassium125mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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