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.

COOKIE INGREDIENTS:

• 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.

DIRECTIONS:

1. Preheat oven to 400° F.
2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and pumpkin.
3. In a separate medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt with a wire whisk.
4. Add the flour mixture to the shortening mixture and stir until just combined.
5. Line 2 baking sheets with parchment paper.  Use a cookie scoop to place batter onto the prepared sheets. 
6. Bake for 12-15 minutes or until lightly browned.
7. Remove from the oven, and cool on a wire rack. 
8. Frost with icing recipe below.

ICING RECIPE:

• 2 cups confectioner’s sugar
• 1 teaspoon good-quality vanilla extract
• 3-4 tablespoons milk, as needed to thin icing.

DIRECTIONS:

1. Blend all ingredients together in a small bowl with a wire whisk.
2. Drizzle over cookies or dip each cookie into icing bowl.