Ice Iced Baby Pumkin Cookies
INGREDIENTS
  • Cooking Time: 15 minutes
  • Preparation Time: 30 minutes
  • 15 oz pumpkin, mashed smooth
  • 1 Cup roughly chopped dried Cranberries
  • 1/4 Cup Rolled Oats
  • 1/2 Cup White sugar (for a Fat Free/ Vegan Version use 1/2 cup Agave Nectar instead of white & brown sugar)
  • 1/2 Cup Brown sugar
  • 1/2 Cup melted Smart Start, Earth Balance or any other "fake buttery spread"
  • 1 Egg (for Fat Free/Vegan version 2/3 Cup of Okara or 8oz of Firm Tofu blended in a food processor)
  • 2 Cups all-purpose flour (or 1 cup whole wheat white flour & 1 cup unbleached flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 tbl Vanilla extract
  • 1/2 Cup Flax Meal (optional)
  • Almond Icing* optional
DIRECTIONS
  1. Preheat oven to 350F.
  2. In a large bowl, combine wet ingredients.
  3. In a separate bowl, stir together oats, flour, flax, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
  4. Slowly add flour mixture to pumpkin mixture and mix well. Add cranberries & pecans.
  5. Drop by spoonful onto parchment lined or silicone mat.
  6. Bake at 350F for 15 minutes.
  7. Cool on a cooling rack.
RECIPE BACKSTORY
There are several ways to make this that will satisfy EVERYONE! I also like to use 2 tsps of pumpkin pie spice instead of using ginger, nutmeg, cloves & cinnamon separately