When October rolls around my kids know that it's time to make Pumpkin Cookies. I grew up making these adorable treats with my mother, and now I'm continuing the tradition with my own children. One thing that I do differently than my mom is that I use chocolate chips for the faces while she used raisins. In my opinion raisins don't belong anywhere near cookies. Sorry raisin lovers! Switching to chocolate saves me the trouble of picking those nasty raisins off of my cookies.
I've switched up the ingredients from her original recipe to make them just a tad healthier too. It's what I do.
1cup pasteurized egg product
1&1/3 cups canola oil
4 tsp vanilla
2 cups all purpose flour
2 cups white whole wheat flour
4 tsp baking powder
1 tsp salt
1 batch of buttercream frosting
Preheat oven to 400 degrees.
Mix eggs, oil and vanilla in large bowl. Add dry ingredients and mix well.
Drop dough by rounded tablespoons onto greased baking sheet.
At the top of each circle of dough, drop a small amount of dough to be the stem.
Bake for about 9 minutes, or until very lightly browned on the bottom.
Allow to cool and then frost with tinted buttercream frosting. Add faces out of chocolate chips (or raisins).
Yields about 4 dozen large cookies
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