Pumpkin Cookies Submitted by Colleen E. Garrigan, California
“I make these cookies for every class. Everyone loves them and asks for the recipe!”
1 cup canned pumpkin
½ cup non hydrogenated vegetable shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
3 drops doTERRA Cinnamon essential oil
2 drops doTERRA Ginger essential oil
1 drop doTERRA Clove Bud essential oil
1½ cups all-purpose flour
¼ cup oat flour
2 tablespoons cornstarch
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup pumpkin seeds
Tip: Make your own oat flour by tossing oats in a food processor or blender.
Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool.
Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and doTERRA oils.
Sift remaining dry ingredients. Mix until combined.
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish.
Bake 10–12 minutes. Let stand on cookie sheet for 2 minutes before removing to cool on wire racks.
This post was written by the Doterra Blog.
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