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5 from 2 votes
Zucchini Carrot Pumpkin Cookies
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Pumpkin-Zucchini-Carrot Cookies
Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
 
Course: Dessert
Cuisine: American
Servings: 6 dozen
Author: Linda Loosli
Ingredients
  • 3 cups Sugar
  • 3 Eggs
  • 1-1/4 cups Butter (softened)
  • 29- ounce Can of 100% pure pumpkin (*not pumpkin pie mix)
  • 1 cup Raw grated carrots
  • 1 cup Raw grated zucchini (drain the excess water by pressing on the grated zucchini
  • 6 cups White flour or freshly ground hard white wheat
  • 3 teaspoons Baking soda
  • 1/4 teaspoon Cream of tartar
  • 3 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
Instructions

  1. Preheat your oven to (400°F) = (204°C). Grease your cookie sheets or use parchment paper.

  2. Cream the sugar, eggs, butter, and the canned pumpkin with grated zucchini and grated carrots until blended.

  3. Add the remaining dry ingredients to the creamed mixture above.

  4. Drop by teaspoonful size scoops onto a greased cookie sheet. Bake at (400°F) = (204°C) degrees for 10-12 minutes.