3/4 cup sugar
1 cup canned pumpkin
1/2 cup vegan shortening or coconut oil
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pepitas (shelled pumpkin seeds)
Heat oven to 375F. Blend the sugar, pumpkin, oil/shortening. Stir in the remaining ingredients and mix thoroughly. Drop spoonfuls onto an ungreased cookie and bake until lightly browned, approximately 8-10 minutes. Makes about 2 dozen.
*tip*
You can ice the cookies, but I like to just sprinkle some sugar crystals on them before baking them in the oven. You can get India Tree brand from Whole Foods, they don't use artificial dyes to color the sugar.
1 cup canned pumpkin
1/2 cup vegan shortening or coconut oil
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pepitas (shelled pumpkin seeds)
Heat oven to 375F. Blend the sugar, pumpkin, oil/shortening. Stir in the remaining ingredients and mix thoroughly. Drop spoonfuls onto an ungreased cookie and bake until lightly browned, approximately 8-10 minutes. Makes about 2 dozen.
*tip*
You can ice the cookies, but I like to just sprinkle some sugar crystals on them before baking them in the oven. You can get India Tree brand from Whole Foods, they don't use artificial dyes to color the sugar.
1 comment:
what a great picture!
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