Vegan Pumpkin Cookies
Vegan Pumpkin Cookies recipe
Yield
36 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup | vegetable shortening |
*
|
| 1 | cup | brown sugar |
*
|
| 1 | cup |
pumpkin
mashed |
|
| 1 | cup | raisins, seedless |
|
| ½ | cup | nuts |
|
| 1 | teaspoon | vanilla extract |
|
| 2 | cups | all-purpose flour |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | cinnamon |
|
| 1 | teaspoon | baking powder |
|
| 1 | x |
powdered sugar
optional |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Cream shortening and sugar, then add pumpkin, raisins, nuts and vanilla and mix well.
Sift together flour, baking soda, cinnamon and baking powder and add to creamed ingredients.
Mix well, then drop by teaspoonsful onto greased cookie sheet.
Bake at 350℉ (180℃) for 8 to 10 minutes.
When cool, dust with icing sugar if desired.
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