Name: Gluten-Free Dense and Chewy Vegan Pumpkin Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Pumpkin Puree - 1 cup; Brown sugar - ½ cup; Shortening - ½ cup; White sugar - ½ cup; Vanilla extract - 1 teaspoon; Dried cranberries, or to taste (Optional) - ½ cup; Pumpkin seeds, or to taste (Optional) - ¼ cup; Oat flour, or more as needed - 1 cup; Tapioca flour, or more as needed - ¾ cup; Brown rice flour, or more as needed - ½ cup; Guar gum - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Confectioners' sugar - ½ cup; Confectioners' sugar - ½ cup; Margarine, melted - 1 tablespoon; Soy milk, or more as needed - 1 teaspoon

Ingredients for - Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

1. Pumpkin Puree 1 cup

2. Brown sugar ½ cup

3. Shortening ½ cup

4. White sugar ½ cup

5. Vanilla extract 1 teaspoon

6. Dried cranberries, or to taste (Optional) ½ cup

7. Pumpkin seeds, or to taste (Optional) ¼ cup

8. Oat flour, or more as needed 1 cup

9. Tapioca flour, or more as needed ¾ cup

10. Brown rice flour, or more as needed ½ cup

11. Guar gum 1 ½ teaspoons

12. Ground cinnamon 1 teaspoon

13. Salt ½ teaspoon

14. Confectioners' sugar ½ cup

15. Confectioners' sugar ½ cup

16. Margarine, melted 1 tablespoon

17. Soy milk, or more as needed 1 teaspoon

How to cook deliciously - Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

1 . Stage

Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.

2 . Stage

Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

4 . Stage

Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.

5 . Stage

Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.

6 . Stage

Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.