![](https://cdn.statically.io/img/www.allrecipes.com/thmb/dyTm7_ELVpeZSqZVIoQ_xgtyBas=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4557145-7f189647d4c5403d859bfc945fdc432a.jpg)
Ingredients
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1 cup pumpkin puree
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½ cup brown sugar
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½ cup shortening
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½ cup white sugar
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1 teaspoon vanilla extract
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½ cup dried cranberries, or to taste (Optional)
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¼ cup pumpkin seeds, or to taste (Optional)
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1 cup oat flour, or more as needed
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¾ cup tapioca flour, or more as needed
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½ cup brown rice flour, or more as needed
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1 ½ teaspoons guar gum
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ cup confectioners' sugar
Icing:
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½ cup confectioners' sugar
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1 tablespoon margarine, melted
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1 teaspoon soy milk, or more as needed
Directions
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Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
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Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
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Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
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Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.
Cook's Notes:
Feel free to replace pumpkin seeds and raisins with any of your favorite add-ins.
Use any non-dairy milk you prefer.
Lightly under-bake these, and let them cool and set out of the oven to keep the texture perfect!
Nutrition Facts (per serving)
312 | Calories |
12g | Fat |
51g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 312 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 14% |
Sodium 160mg | 7% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 2g | 8% |
Total Sugars 31g | |
Protein 2g | 5% |
Vitamin C 1mg | 1% |
Calcium 24mg | 2% |
Iron 1mg | 8% |
Potassium 125mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.