Friday, October 26, 2012

Recipe of the Month

Who doesn't love having their house filled with the smell of pumpkin bread fresh from the oven?  This recipe makes about 50 cookies so it's perfect to have on hand for any fall festivities you may be attending!

Pumpkin Bread Cookies with Cream Cheese Icing
(dairy, peanut, tree nut-free)
1/2 cup shortening
1 1/2 cups sugar
1 egg*
15 ounce can pumpkin
1/2 tsp vanilla
2 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.  In a medium bowl, cream together the shortening and sugar.  Add egg, pumpkin, and vanilla and beat until creamy.  Add remaining ingredients and mix well.  Drop onto baking sheet by tablespoonfuls.  Bake for 10-12 minutes.  Let cool and frost with the Cream Cheese Icing.  If desired, sprinkle frosted cookies with extra cinnamon!

Cream Cheese Icing
1 (8 oz) container Tofutti Better Than Cream Cheese
4 Tbsp Fleischmann's Unsalted margarine
1 cup powdered sugar
1/2 tsp vanilla

Combine the cream cheese and margarine. Add in the powdered sugar and vanilla and blend until smooth. 

*Note*: To make this recipe egg-free, replace the egg with 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water.

No comments: