I love pumpkin. LOVE it. I can barely restrain myself to wait for fall to cook any and every variation on pumpkin goodies...pumpkin bread, pumpkin muffins, pumpkin soup, pumpkin pasta. I love it all!
Since it's after labor day, and officially close enough to fall to pack away the white jeans and sandals (which is just rubbish if you live in the south...it's 85 degrees for pete's sake!), I figured it was safe to dust off the Kitchen-Aid and break out the pumpkin!
And sometimes, a girl just needs a cookie. These are kinda like a cross between a shortbread cookie and a fritter, except they're not fried and use very little butter. They're actually pretty good for you!
What you need:
* One package of Gluten Free Shortbread Cookie Mix (I used Bob's Red Mill brand)
* 1 15oz Can of 100% Pure Pumpkin (not pumpkin pie mix)
* 1 T Apple Pie Spice
* 1 T vanilla
*1 T coconut oil (I just added this for moisture - you could probably get away with a Tablespoon or two of water or something like applesauce)
* 1/2 Stick of butter
* 1-2 cups of powdered sugar
* 1 t. Apple Pie Spice
Mix the Pumpkin, spices, vanilla, and coconut oil with the mixer on low speed. Slowly mix in cookie mix. Drop by rounded teaspoonfuls onto a cookie sheet covered in parchment paper.
Bake at 375 for 12-15 minutes.
While they're baking melt the half stick of butter in a bowl in the microwave. Mix together the powdered sugar and apple pie spice in a shallow, flat-bottomed bowl.
When the cookies come out of the oven, as soon as they're cool enough to touch, dip each cookie into the butter until it's completely covered, then roll around in the sugar mixture to coat. Return to parchment paper to cool.
The finished product: YUM.
These were amazing! Kind of like dense little pumpkin beignets.
It's ok to eat pumpkin now, so go make these! :)
No comments:
Post a Comment