These are a great pumpkin treat for this time of year AND they get a vegetable in you and/or your children. What is interesting is that they are not overly sugary, they almost taste a little too healthy without the icing, but they are great! Baking on parchment paper is always something I recommend. I froze the remainder since it made 2 dozen cookies. This is from the book “The Food Allergy Mama’s Baking Book” by Kelly Rudnicki.
- 1/2 cup shortening**
- 1 1/2 cups light brown sugar
- 1/2 cup unsweetened applesauce
- One 15 OZ. can pumpkin puree
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon**
- 1/4 tsp. ground nutmeg**
- 1/4 tsp. ground ginger**
- 1/4 tsp. salt
- Classic icing recipe below
**Known IC irritants, tread carefully! Omit spices that bother you. Shortening can have soy and other irritants, replace with butter.
- Preheat oven to 400° F.
- In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and pumpkin.
- In a separate medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt with a wire whisk.
- Add the flour mixture to the shortening mixture and stir until just combined.
- Line 2 baking sheets with parchment paper. Use a cookie scoop to place batter onto the prepared sheets.
- Bake for 12-15 minutes or until lightly browned.
- Remove from the oven, and cool on a wire rack.
- Frost with icing recipe below.
- 2 cups confectioner’s sugar
- 1 teaspoon good-quality vanilla extract
- 3-4 tablespoons milk, as needed to thin icing.
- Blend all ingredients together in a small bowl with a wire whisk.
- Drizzle over cookies or dip each cookie into icing bowl.