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Pumpkin Cookies

M, E, P, S, N

3 cups flour
1 T pumpkin pie spice
1 T ground ginger
1/2 tsp. salt
2 cups sugar
1 cup milk-free, soy-free margarine, softened
1 cup canned pumpkin
1-1/2 T oil
1-1/2 T water
1 tsp. baking powder

M, E, W, P, S, N

5 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
2 tsp. vanilla extract
1/4 cup water
orange food coloring
green food coloring

Grease cookie sheet. In small bowl, mix oil, water and baking powder. Set aside. In medium bowl, combine flour, pumpkin pie spice, ginger and salt. Set aside. In large bowl, cream sugar and margarine until light and fluffy. Add pumpkin and oil mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm.

Preheat oven to 350° F. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned. Cool on wire racks.

To make frosting, beat all ingredients on medium speed until smooth and spreadable. If necessary, add extra water, 1 teaspoon at a time. Divide frosting into two bowls. Add orange food coloring to one bowl; green food coloring to other.

Frost cooled cookies.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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