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2 cups flour or flour substitute
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup shortening or margarine
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree (homemade or canned)
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup shortening or margarine
1/2 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree (homemade or canned)
1 tsp. vanilla
In a small bowl, combine dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt). In a large bowl, cream together shortening or margarine and sugars. Add pumpkin puree and vanilla and beat until smooth. Add dry ingredients to wet ingredients. Drop by spoonfuls onto baking stone. Bake at 350 for 12-14 minutes.
Additional Info
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Source:
Intolerant Offspring Original
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Sunday, 22 November 2009 12:27
posted by
Michelle
These turned out very well. They were nice and soft. You could dust with powdered sugar if desired. I made these with oat flour and they turned out well.
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