Pumpkin Scone Cookies
Recipe Details:
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
Equipment List
- Mixing bowls
- Sheet pan
Ingredients:
- 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...
Make Dough
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.
Roll
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.
The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:
We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri's HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.
