Time 30m Yield 27 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper. Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl. Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets. Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Time 1h Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Grease cookie sheets with shortening. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
Time 20m Yield 28-30 cookies, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat your oven to 350. In one bowl mix all your dry ingredients together. In another separate bowl mix all the wet ingredients. Combined the wet ingredients into the dry and thoroughly mix together. Take a sheet pan and place a piece of parchment paper on it. Scoop out the cookie dough with a spoon, making inch long circles with the dough on the pan. You should get 12 on a half sheet pan. cook for 10-12 minutes or until lightly browned on top. if you would like you can drizzle some melted chocolate on top – makes it Super Yummy. take some chocolate chips and put them in a glass dish and place it in the microwave. put it in for one minute. Take out and stir. If it is not yet melted, place back in the microwave and repeat the step till it is fully melted and can be whisked smoothly. Enjoy! from Chef Travis Holland.
Time 1h32m Yield 12 Number Of Ingredients 17 Steps:
Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes. Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly. Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes. Mix confectioners’ sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.
