Are you looking for more recipes using pumpkin?
What about an egg-less cookie dough that you don't have to worry about eating?
STACKS of pumpkin spice chewy goodness?
Yep, I thought so.
Slice of Pumpkin Spice Cookies
Yield: 4 dozen small cookies
or 2 dozen medium cookies
1 cup brown sugar
1/4 cup butter
1/4 cup shortening
1/4 cup pumpkin puree
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon cream of tarter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup rolled oats
1/4 cup sugar
2 teaspoons cinnamon
1. In a large bowl combine brown sugar, butter, shortening, pumpkin puree and vanilla. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
2. Add flour, cream of tartar, cinnamon, nutmeg, and salt. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
3. Add rolled oats to dough and stir with a spoon until well incorporated.
4. Form dough into a ball and divide in half. On two sheets of plastic wrap, shape each half of the dough into a log (about 12 inches long). Wrap and chill dough 4 hours or overnight.
5. Heat oven to 350F. In small bowl combine sugar and cinnamon. Slice cookies 1/4-inch thick; dip each side in sugar mixture. Place on ungreased cookie sheets about 1 1/2 inches apart.
6. Bake for 9 to 12 minutes or until golden brown. Remove from pans immediately to cooling racks. Let cool and place in an airtight container.
-Go ahead and double this recipe! The dough keeps in the freezer, perfect for a last minute dessert or when you need a taste of cookie dough. Remember, no eggs, so taste away!
-My cookies were done at exactly 9 minutes. Resulting in cookies that were crispy on the outside and soft on the inside.
-If you want bigger cookies, slice cookies 1/2- inch thick and then flatten to 1/4- inch thickness. (I like them small because then I can eat and handful and not feel guilty about it. Oops!)