Pumpkin Cookies
Avg. rating 5 from 12 votes.Recipe Information
Recipe Created By: Tammy Chance
Ingredients
1 cup sugar
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup margarine
1/2 cup chopped walnuts (optional)
2 1/2 cups flour of choice
1/4 cup pure maple syrup
1 1/2 cup dried cranberries (optional)
1 cup pumpkin
Directions
Preheat oven to 375 °F. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.
Drop onto baking sheet and bake 8 minutes.
Notes
Chewy and yummy. Eat fast or freeze. Freezes really well, but prepared cookies don't stay fresh long.
Substitutions
Omit the walnuts to make this nut free.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Read it online:
https://kidswithfoodallergies.org/recipes/pumpkin-cookies/