About the Recipe
If you're craving all the cozy flavors of fall, these pumpkin cookies are about to become your new favorite treat! They're soft, perfectly spiced, and bring that just-out-of-the-oven warmth that screams autumn. Each bite is a flavorful twist on the classic pumpkin cookie and will make your kitchen smell like a dream.
Ingredients
2 cups canned pumpkin
1 cup lard
3/4 cup raw honey
2 teaspoon pure vanilla extract
6 drops Cinnamon Bark Oil
4 drops Ginger Oil
2 drops Clove Oil
3 cups all-purpose gluten-free flour (Bob's Red Mill)
1/2 cup oat flour
4 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
Preparation
Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to 1 cup. Set aside to cool.
Cream together lard and honey until light and fluffy. Mix in cooled pumpkin, vanilla, and essential oils.
Sift remaining dry ingredients. Mix until combined.
Preheat oven to 350° F. Line baking sheet with parchment paper.
Roll rounded tablespoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon.
Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.
Note: Make your own oat flour by tossing oats in a food processor, blender or coffee grinder.
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