Supplies Needed
EQUIPMENT
- Cookie sheets
- Parchment paper
- Saucepan
INGREDIENTS
- 1 cup canned pumpkin
- ½ cup non hydrogenated vegetable shortening
- ½ cup sugar
- ½ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 3 drops doTERRA Cinnamon essential oil
- 2 drops doTERRA Ginger essential oil
- 1 drop doTERRA Clove Bud essential oil
- 1½ cups all-purpose flour
- ¼ cup oat flour
- 2 tablespoons cornstarch
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional: 1 cup pumpkin seeds
Tip: Make your own oat flour by tossing oats in a food processor or blender.
Directions
- Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool.
- Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and doTERRA oils.
- Sift remaining dry ingredients. Mix until combined.
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets.
- Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish.
- Bake 10–12 minutes.
- Let stand on cookie sheet for 2 minutes before removing to cool on wire racks.
