Pre heat oven to 375° Yield 36
2 1/4 C Flour
1 t Baking powder
1/2 t Baking soda
3/4 t Cinnamon
1/4 t Nutmeg
1/4 t Ginger
3/4 C Margerine or Shortening
1/2 C Brown sugar, packed
1/2 C White sugar
1/2 t Orange zest
8 oz or 1/2 can Pumpkin, canned
Mix flour, baking soda, baking powder, cinnamon, nutmeg and ginger in bowl.
Cream margerine and sugars together in a second bowl. Add the egg, vanilla and orange zest and beat until smooth. Stir in the flour mixture, adding a little at a time. After adding about half, add the pumpkin filling and then stir in the rest of the flour mix.
Cover dough with plastic wrap and place in fridge for 1 to 2 hours to chill.
Roll 1 T of dough briefly in palm to form small ball place on cookie sheet, keep at least one inch apart. Bake for 10-12 minutes till edges are golden and toothpick comes out clean Transfer to cooling rack immediately. Ice when cool.
For a great non dairy cream cheese icing recipe click:
Substitute regular cream cheese for the tofutti if desired!