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Fall has always been my favorite time of year, and one of the reasons why is all the yummy food. (Two words: Halloween, Thanksgiving. Enough said.) Every fall, for as long as I can remember, my mom has baked her homemade pumpkin cookies and I love them with all of my heart. Today, I decided to try to make them myself!
That is a picture of my mom’s recipe. It changed slightly a few years ago when I found out that I couldn’t eat gluten anymore, but all my mom did was replace the flour with a gluten-free flour mix. If you are a gluten eater and you would like to make this recipe, regular flour will still work great.
- 1 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla
- 1 cup canned pumpkin
- 1 3/4 cups gluten-free flour mix (make sure it includes either xanthan gum or guar gum for texture)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350 F.
- Cream shortening and sugar until fluffy.
- Beat in egg, orange extract, and vanilla.
- Stir in pumpkin.
- Sift together flour, baking powder, salt, and pumpkin pie spice.
- Add flour mixture to egg mixture, mixing well.
- Drop by rounded tablespoons onto greased baking sheet.
- Bake at 350 for 12 to 15 minutes.
Today’s batch turned out delicious, and now the house smells great.
I’m calling it a success.