Soft, delicious, and not too sweet. Kids love them AND they are low in sugar and jam-packed with vitamin A and beta-carotene!Pooh's Pumpkin Cookies
1/2 c. butter
1/2 c. sugar
1 egg
1/2 c. pumpkin
1/2 t. vanilla
1 c. flour
1 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. baking soda1/2 t. salt
and, cinnamon sugar to sprinkle on top before baking
Preheat oven to 350-degrees F and grease cookie sheets or use parchment or Silpat. Cream butter and sugar, than add pumpkin, egg and vanilla. Add remaining dry ingredients and mix into pumpkin mixture. Drop by 1-Tablespoon scoopfuls onto cookie sheets, sprinkle with cinnamon sugar, and bake 10-15 mins. or until lightly browned.
4 comments:
Mmmm, can't wait to try them! I am making them tomorrow!
OK, I have to give Doris a HUGE Thank You!!! This cookie combines my love of pumpkin with my love of Snicker Doodles and it is my new favorite holiday cookie recipe! The kids love them too. Surprisingly, they like them more than the iced ones.
Yummy! I doubled the recipe and made them without the eggs (for my allergy-sensitive little guy) I added an extra 1/2 c pumpkin instead of the eggs. They set up nicely and tasted wonderful. And the house smells so great now! Thanks for sharing!!!
~ Shanan
Shanan - Check out Egg Replacer by Ener-G Foods. A powder mixed with water to replace eggs in recipes. Found in nutrition sections/stores or in the Jewish foods section at most grocery stores!
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