Making the Pumpkin Spice Cookies

1. Preheat oven to 350 degrees.
   Gather the ingredients.
   
2. Line a cookie sheet with parchment paper or use a silicone mat. Set aside.
3. Using a Handheld or Stand Mixer, combine the softened butter and sugar. Mix until light and fluffy.
4. Add eggs and pumpkin. Mix thoroughly.
5. In a separate bowl, combine the flour, baking powder and spices. Mix thoroughly.
   
6. Gradually add the flour mixture to the pumpkin mixture and blend well.
   
7. Using a spoon or a Medium-sized scoop (makes 2″ size balls), drop cookie batter onto the prepared cookie sheet.
   
8. Bake for 12-15 minutes (cooking time varies by oven). Cool on pan for 1-2 minutes before transferring to a cooling rack to cool completely before adding the frosting.

Making the Cream Cheese Frosting

1. Using a Handheld or Stand mixer, beat the butter, cream cheese and vanilla until well-blended.
2. Gradually add the powdered sugar 1 cup at a time, mixing until well-blended and creamy.
3. Add the Cinnamon and mix thoroughly.
4. Frost the cooled cookies and enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather all ingredients.
   
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle each pan with 1 Tablespoon Granulated sugar. Set aside.
   

Flour Mixture

1. In a large bowl, combine the flour, 1 cup granulated sugar, brown sugar and the next 5 ingredients (Note: if you’re adding Pecans or Walnuts, do so now).
   
2. Form a well in the center of the flour mixture. Set aside.
   

Zucchini Mixture

1. Using a food processor or handheld grater, shred the zucchini and place it in a strainer to drain the liquid – I use a wooden spoon to press zucchini against the strainer, as well as squeezing the shredded zucchini with my hands to get as much liquid out.

2. In a large bowl, whisk the milk, vegetable oil, vanilla extract and eggs until well blended. Add the shredded zucchini and mix well.

   

Making the Batter

1. Add the Zucchini Mixture to the center of the Flour Mixture.
   
2. Mix well using a fork to start with to help break up the shredded zucchini. Then switch to a spoon to ensure that you get all of the ingredients off of the bottom of the bowl.

Baking the Bread

1. Divide the batter between the two prepared loaf pans. If desired, you can also sprinkle the tops with more granulated sugar (I do not do this, as I find that the sprinkled sugar inside the pans is usually enough to satisfy our family’s sweet tooth).
2. Bake for 50-60 minutes (time will vary with each oven). Start checking the loaves around 45 minutes with a wooden pick. Loaves are done when pick comes out clean.
3. Cool in their pans on a wire rack for about 10 minutes.
   
4. Remove loaves from pans and cool completely on wire rack before slicing…if you can keep the rest of your family from pouncing on them!
5. Once completely cooled, slice and enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather ingredients.
   
3. Lightly spray a 9″ pie dish with non-stick cooking spray and set aside (I use “Pam Coconut Cooking Spray” since its flavor does not compete with the other ingredients.
4. In a food processor (or a medium-sized bowl), mix the Graham Crackers, Sugar and Butter until the mixture resembles wet sand.
   
5. Press mixture into the bottom and sides of the prepared 9″ pie dish (I use a flat-bottomed measuring cup to do this, as it helps achieve a more even thickness of the crust.
   
6. Bake the crust for 8-10 minutes for a golden, delicious crust every time!
   
7. Fill with your desired fillings and enjoy :).

1. Preheat oven to 350 degrees.
2. Line two cookie sheets with Parchment Paper or Baking Mats and set aside.
3. Gather Ingredients.
   

Butter Mixture

1. Using a handheld or stand mixer, combine the softened butter and sugars until very well blended.
   
2. Add eggs and vanilla to butter mixture, mixing well.
   

Flour Mixture

1. In a Medium-sized bowl, combine the GF Flour, Salt and Baking Soda. Blend well.

Putting it All Together

1. Slowly add the Flour mixture, 1/2 cup at a time, to the Butter Mixture, blending well.
2. Lastly, add the oats, one cup at a time. Mix thoroughly.
3. If adding chocolate chips, do so now.
4. Using a medium-sized cookie scoop (which makes about 2″ balls), drop the dough onto the prepared baking pans, leaving PLENTY of space between each one…the dough spreads A LOT!
   
5. Bake for 9-12 minutes (baking time will vary between ovens), checking often, until cookies are a rich golden brown color. Note: the longer they bake, the crispier they will become after they cool.
   
6. After a couple of minutes, transfer the cookies to a wire rack and let cool completely.
   
7. Serve with a tall glass of cold milk and enjoy :).

1. Preheat Oven to 375 degrees.
2. Line two cookie sheets with Parchment paper or Baking Mats. Set aside.
3. Gather your Ingredients.
   
4. Using a Handheld or Standard Food Mixer, combine the softened butter, oil and sugars (you can mix by hand, if desired) until well blended.
5. Add the eggs and Vanilla Extract (or any other flavor extract you wish) to the butter mixture and blend well.
   
6. In a separate bowl, combine the Flour, Baking Soda and Cream of Tartar and mix well.
7. Add the Flour Mixture to the Butter Mixture one cup at a time, being careful not to overmix.
   
8. Using a Small or Meduim sized scooper, drop the dough onto the prepared cookie sheets.
   
9. Bake for about 8-10 minutes…edges of cookies should be lightly browned.
10. Let cool completely on wire racks before adding any glaze or frosting.
    
11. I made a Powdered Sugar Lemon Icing (please see recipe below) and used it on half of the cookies for those family members who LOVE Lemon-flavored anything!