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Pumpkin Cookies

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By : Debbie Hills

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Item Description

Social media post with DIY Pumpkin Cookies recipe



Sized for Facebook and Instagram.

Ingredients
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 Cinnamon Bark
2 drops Ginger
1 drop Clove
1 ½ 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
 
Instructions
  1. 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.
  2. Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils.
  3. Sift remaining dry ingredients. Mix until combined.
  4. Preheat oven to 350° F. Line two baking sheets with parchment paper.
  5. 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.
  6. Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.

Tip: Make your own oat flour by tossing oats in a food processor or blender.

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Item Type

Subscription

Item Category

Social Media Posts

File Type(s)

png

Market(s)

US, Canada, Europe, AUS/NZ, Other

Item Description

Social media post with DIY Pumpkin Cookies recipe



Sized for Facebook and Instagram.

Ingredients
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 Cinnamon Bark
2 drops Ginger
1 drop Clove
1 ½ 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
 
Instructions
  1. 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.
  2. Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils.
  3. Sift remaining dry ingredients. Mix until combined.
  4. Preheat oven to 350° F. Line two baking sheets with parchment paper.
  5. 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.
  6. Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.

Tip: Make your own oat flour by tossing oats in a food processor or blender.

Thank you very much for downloading my item! Please remember to watermark and follow me to see more of my work!