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Pumpkin Cookies


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Pumpkin Cookies


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Pumpkin Cookies


  • Prep Time : 10 minutes min
  • Cook Time : 35 minutes min
  • Ready Time : 45 min




  • 1 cup flour
  • 2 teaspoons Baking powder
  • 1/2 ½ teaspoon ground cinnamon
  • 1/2 ½ teaspoon ground ginger
  • 1/2 ¼ teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 ¼ cup pareve margarine
  • 1/2 ½ cup packed light brown sugar
  • 1/2 ½ cup pumpkin purée
  • 1 Large egg



1 Preheat oven to 350° F. Line cookie sheets with parchment paper.
2 In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, allspice, and salt. Set aside.
3 In a mixing bowl, with an electric mixer, beat margarine with brown sugar until light and fluffy, 3 to 4 minutes. Beat in pumpkin and egg until well combined. Stir in the dry ingredients and mix well.
4 Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
5 Bake for 15 minutes. Transfer cookies to a wire rack and let cool completely.


Quick and Kosher: Meals in Minutes


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Pumpkin Cookies

  1. avatar says: evebenh

    These are amazing. I used canola oil instead of margarine and made two batches. One with white flour and one with whole wheat. Both YUMMY! thank you!

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