(Phew, thought I lost this recipe… It has been a few years since my eldest daughter and I used it last. I am looking forward to making it with the kids again.)
- 3/4 cup unsalted butter
- 1/2 cup packed organic coconut sugar
- 1 tablespoon orange zest
- 1/2 cup solid pack pumpkin puree (or yam)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups unbleached flour
- 1/4 cup chick pea flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- In a medium bowl, cream the butter, sugar, and orange zest. Stir in the pumpkin or yam. Add the eggs and vanilla, mix well.
- Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven.
- Decorate, when cooled off, with frosting or candy.
TTFN
