This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Feel free to replace pumpkin seeds and raisins with any of your favorite add-ins.

Use any non-dairy milk you prefer.

Lightly under-bake these, and let them cool and set out of the oven to keep the texture perfect!

Nutrition Facts

312 calories; 11.8 g total fat; 0 mg cholesterol; 160 mg sodium. 51.4 g carbohydrates; 2.4 g protein; Full Nutrition