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Parve
Easy
1 Hour, 40 Minutes
Diets 
Sisters-in-law are great suppliers of advice. My husband’s sister gave me a long-lasting gift when she introduced these pumpkin cookies to my family! Here’s to you, Yaffi!
2 and 1/2 cups Glicks Flour
1 teaspoon baking soda
1 teaspoon Haddar Baking Powder
1/2 teaspoon nutmeg
1 teaspoon Gefen Cinnamon
1/2 teaspoon salt
1 and 1/2 cups sugar
1/2 cup margarine (use soy-free if needed)
1 cup pumpkin puree (not pumpkin pie filling)
1 egg
1 teaspoon Gefen Vanilla Extract
2 cups confectioner’s sugar
3 tablespoons rice milk
1 teaspoon Gefen Vanilla Extract
1 tablespoon oil
Gently mix first six ingredients in bowl. Place remaining ingredients in a mixer and thoroughly mix. Add contents of bowl to the mixer and combine till mixed. Refrigerate dough for half an hour.
Using an ice cream scooper, place scoops of dough one inch apart on baking sheet. Bake at 350 degrees Fahrenheit for 15–17 minutes.
Combine ingredients until glaze forms. Drizzle over cooled cookies.
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Margarine Would there be difference in taste if use oil instead of margarine
I’ll ask my sister in law. It won’t affect flavor, maybe consistency.
I just looked back at my original recipe! It is oil!
Pumpkin Power cookies I have not seen canned pumpkin puree here (Israel). If I use fresh pumpkin: a: that should work?, and b: how much pumpkin would I need to make a cup? Also, how many cookies does this recipe make? They look really good! Thanks!
Pumpkins come in so many different sizes. Roast one up and mash the flesh and see what comes up. You can freeze the rest,
4 and 1/2 dozen
Thank you!