Key to Symbols:
M, Milk-free; E, Egg-free; W, Wheat-free; P, Peanut-free; S, Soy-free; N, Nut-free

Pumpkin Cookies
M, E, P, S, N

3 cups flour
1 T. pumpkin pie spice
1 T. ground ginger
1/2 tsp. salt
2 cups sugar
1 cup milk-free, soy-free margarine, softened
1 cup canned pumpkin
1 1/2 T. oil, 1 1/2 T. water, 1 tsp. baking powder; mixed together

Grease cookie sheet. In medium bowl, combine flour, pumpkin pie spice, ginger, and salt; set aside. In large bowl, cream sugar and margarine. Beat until fluffy. Add pumpkin and oil, water, and baking powder mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm.

Preheat oven to 350 degrees. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned.

Cool on wire racks. Decorate in pumpkin design using orange and green frosting.

Frosting
M, E, W, P, S, N

5 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
2 tsp. vanilla extract
1/4 cup water
orange food coloring
green food coloring

Beat all ingredients on medium speed until smooth and of spreading consistency. If necessary, stir in additional water, 1 teaspoon at a time. Divide frosting in half. Add orange food coloring to one half and green food coloring to other half.