Ice Iced Baby Pumkin Cookies
Why I Love This Recipe
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
Ingredients You'll Need
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
Preheat oven to 350F.
In a large bowl, combine wet ingredients.
In a separate bowl, stir together oats, flour, flax, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Slowly add flour mixture to pumpkin mixture and mix well. Add cranberries & pecans.
Drop by spoonful onto parchment lined or silicone mat.
Bake at 350F for 15 minutes.
Cool on a cooling rack.
