Comments on: Smashing Pumpkins

By: Pumpkin Cookie Recipe | MoneySavingQueen.com

Pumpkin Cookie Recipe | MoneySavingQueen.com — Sat, 02 Oct 2010 21:04:35 +0000

[...] I made some great Pumpkin Cookies from Food Allergy Mama and I thought I’d share them with [...]

By: kellyrudnicki

kellyrudnicki — Tue, 20 Oct 2009 01:21:04 +0000

Thanks so much Kim! Inclusion and making my treats taste even better than full dairy and full fat recipes has been my number one goal. So glad everyone likes the recipes!!

By: Kim

Kim — Mon, 19 Oct 2009 16:05:40 +0000

One of the things I really appreciate about your recipes Kelly is that I can bake things for non allergic people that are yummy without having to bring my daughter’s allergen into our kitchen. (I hate buying expensive baked goods that don’t taste good anyway) Once a month I have to bring a snack for all the moms (kiddos sometimes nibble) which number about twenty in my mommy and me group. As a bonus, it’s nice for others to see that we are not deprived and that with a little foresight, things can be safe for everyone. I’m going to bring these tomorrow! There’s a mom in our group whose daughter is allergic to eggs. I will pass along the name of your cookbook……

By: kellyrudnicki

kellyrudnicki — Sat, 04 Apr 2009 21:31:29 +0000

Oh I LOVE that idea Carla! Kind of like a Pumpkin Whoopie Pie! Love it!

By: Carla

Carla — Sat, 04 Apr 2009 19:46:03 +0000

These have been a hit twice now – even yummier the 2nd time because we had some of your leftover vanilla frosting (from the cupcake recipe) which I sandwiched between 2 cookies for the boys! Thanks for sharing.

By: Nowheymama

Nowheymama — Sat, 18 Oct 2008 00:51:39 +0000

These sound great! I’ve been looking for a good pumpkin cookie recipe.

By: kellyrudnicki

kellyrudnicki — Fri, 17 Oct 2008 18:39:40 +0000

I hope James’ teachers like it! They deserve it!

By: Christina Stephens

Christina Stephens — Fri, 17 Oct 2008 12:53:27 +0000

I am going to bake this weekend, so thanks for sharing another great recipe! I am making your apple crisp recipe today for James’ teachers and will let you know how it turns out.

BTW, your recipes are very well written especially for someone like me who doesn’t like to follow directions.

By: Cindy

Cindy — Thu, 16 Oct 2008 22:46:20 +0000

I can smell the cookies just looking at the pic! You have spoiled me–do I actually need to make them or can I visit your kitchen again?

By: kellyrudnicki

kellyrudnicki — Thu, 16 Oct 2008 11:16:38 +0000

Thanks, let me know how they turn out! My 2 year old especially likes the glaze. Fresh pumpkin is so much tastier than canned…and it is relatively easy. Sugar pumpkins are the variety you will want (they are available at stores now, especially at Whole Foods, etc.). Cut the pumpkin in half, scoop out the seeds and roast on a foil lined baking sheet pan in a 375 degree oven. Depending on how hot your oven gets, this should take anywhere from 1 hour to 1 1/2 hours. The flesh should be tender. Scoop out the pumpkin and puree it with a potato masher or mixer. You could use it as is for the filling or even add a little dairy free margarine, soy or rice milk.

By: Sarah

Sarah — Thu, 16 Oct 2008 03:42:49 +0000

Hi Kelly,
These sound really good! I would love to try this when I get a chance! Do you by any chance know to how to make the puree with fresh pumpkin?