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Pumpkin Cookies
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Item Description
Social media post with pumpkin cookies recipe.
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 dōTERRA Cinnamon essential oil
2 drops dōTERRA Ginger essential oil
1 drop dōTERRA 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.
Directions
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 dōTERRA oils.
3. Sift remaining dry ingredients. Mix until
combined.
4. Preheat oven to 350 degrees Fahrenheit.
Line 2 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 2 minutes before removing to
cool on wire racks.
If you like these, please follow my contributor page and check out the Autumn Collection
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Item Description
Social media post with pumpkin cookies recipe.
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 dōTERRA Cinnamon essential oil
2 drops dōTERRA Ginger essential oil
1 drop dōTERRA 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.
Directions
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 dōTERRA oils.
3. Sift remaining dry ingredients. Mix until
combined.
4. Preheat oven to 350 degrees Fahrenheit.
Line 2 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 2 minutes before removing to
cool on wire racks.
If you like these, please follow my contributor page and check out the Autumn Collection
