Pumpkin Scone Cookies
Are you looking for a fall-themed cookie? These pumpkin scone cookies are light and not too sweet. They are great with coffee or tea as an afternoon treat, an after school snack, or as a dessert. These cookies and gluten, egg, and dairy free.
TOTAL TIME: 65 min
ACTIVE: 15 min
INACTIVE: 50 min
Makes 20-25 cookies
- Mixing bowls
- Sheet pan
- 405 g gfJules All Purpose flour, (3 cups)
- 2/3 cups packed brown sugar
- 1/4 cups bakers sugar
- 1 Tbs baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 8 Tbs butter, chilled
- 1 cup pumpkin puree
- 2 Tbs Bob’s Red Mill egg replacer
- 4 Tbs water
- 1/4 cup Cheri’s HazelCream, double strength
Please see our suggested ingredient providers links just below the recipe…
Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools.
Use a scoop to form balls of the same size. Roll the balls with your hands – gloves are helpful. For bite sized cookies, cut each scoop in half and then roll. Place in fridge for 30 minutes to firm up.
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