So Chris, what do we have here?

>>Well, today we're gonna make some pumpkin snicker doodles.

They're vegan and gluten-free because pumpkin is a great egg replacer.

>>I never thought about that.

>>Yeah, you know how you use applesauce or banana or something?

Pumpkin can do the same thing.

>>Oh, wow.

>>Yeah.

It's mostly about adding moisture into your cookie dough.

So the eggs add moisture and fat and proteins as well.

But when you're doing a simple sugar cookie like this, you can easily make that substitution.

>>So how do you do that?

Please share.

>>Well, like how most cookies start, we do with the creaming method.

>>Right.

>>So you have your sugar and your fats.

This recipe has shortening in it 'cause it's a classic Mexican pulveron, which is like a powdery cookie.

>>Okay.

Okay.

Yeah.

>>So we'll get that going first.

>>Mm hmm.

>>I'll bring up the speed.

>>How long do you mix it for?

'cause I know a lot of people over mix.

>>You do about one minute on this creaming method, but we are getting that fluff factor already.

>>Okay.

>>So we're looking for some fluff.

>>Yeah.

Yeah.

>>So we want it fluffy.

We don't want it floppy.

>>Yes, so we've got some fluff and here we have our pumpkin puree.

>>Oh.

>>So this pumpkin puree we'll add in to our sugar and our fats.

>>How did you make that puree?

'cause I know you made it.

>>Yeah, we did.

The best way to do it is to like poach it.

So you poach your pumpkin and like when you're making mashed potatoes, you want the pumpkin to be fork tender.

You cut it into about a one-inch cube.

>>Yes.

>>And then you put it into a food processor or a blender.

>>Okay.

>>We use a blender 'cause we want it really smooth.

>>Yes.

(machine whirring) >>And then again, you blend it until it's just all blended up again.

So you'll fully incorporate your pumpkin puree, scrape down your bowl.

>>Right.

And the reason being is people don't realize how much just rolls up those sides and you want to get everything down and in.

>>Mm hmm and the bottom of the bowl can be really tricky.

Sometimes you find a whole mess of stuff from your previous steps.

>>Yes.

Yes.

Particularly at the end when you're putting it in the pan.

Mm hmm.

>>Yes.

>>We'll give this one more.

>>Uh-huh.

>>Now it's fully incorporated.

>>Okay.

>>And this is where we add in our dries.

And at Florosa, we have a freeze dryer 'cause we're a little bit nerdy over there.

>>Nice.

>>We put our pumpkin puree into the freeze dryer.

It processes in there for about 16 hours.

It'll get light and fluffy, and then we'll put it into a Vitamix or a blender to make sure it gets to a powdery point.

And we'll use some of that, like powder to replace some of the flour to really make it like a pumpkin cookie.

>>That adds so much more flavor.

I can only imagine.

>>Totally.

There's definitely some depth.

>>But the freeze dryer, you're putting it onto a thin sheet and putting it into your dehydrator.

>>So each of the freeze dryers come with trays and you do about a quarter inch thick and that will be just enough without having any mess.

>>Okay.

>>So we'll add in our drys.

>>Right.

>>Make sure that all gets in there.

And this is where we talk about not overmixing.

>>Yes.

>>Yes.

It's the gluten and if you wanted to use not gluten-free flour, your protein would overdevelop.

But in this case, we just want to make sure that all of our dries are completely incorporated.

>>Okay.

>>And sometimes I'll pulse it at the beginning 'cause you don't want your flour to fluff up.

>>Yes.

And then you have a kitchen to clean up.

>>I know.

>>Not that I have experience in that.

>>I've never done that before.

(both laughing) >>Neither have I.

>>No, of course.

>>Never.

>>All right and here we go.

>>But you're just mixing it so it's well mixed.

>>Mm hmm, you just want it fully incorporated.

And you see how that color blooms?

>>Yes.

Oh, that's gorgeous.

>>That is really in part because of that freeze-dried pumpkin powder.

>>That is amazing.

You know, I freeze-dried garlic and onions, but I don't.

I'm gonna try pumpkin next.

>>Oh, it's fun.

You can do it with a lot of purees.

>>Yes.

So what's our next step here?

>>Our next step here, not currently on hand, but we do have some cinnamon sugar.

So we'll scoop the cookies in the size we want them.

>>Right.

>>We'll toss them in cinnamon sugar and kind of pat them back and forth and make them like little hockey puck shapes.

>>Correct.

>>And you can put it in the fridge of the freezer until you're ready to bake.

>>All right.

>>And we bake ours at this size.

The hockey puck is about this big, and we do it for eight minutes, rotate eight minutes in a 350 degree oven.

>>Oh, that's good.

And then when you take it out, what do you do?

Do you let them cool or.

>>I won't tell if you eat them warm.

(Peggy laughing) You can let them cool.

You can eat them warm.

>>Do you put more sugar on them is the question.

>>Oh, we do.

Yes, we do.

We absolutely.

So we will sprinkle a little bit more sugar right before they go in the oven, so that way we get the little sparkle on top.

If you don't do that step, it's okay, but I like a little sparkle.

>>Well, a little sparkle goes a long way, plus both beautifully as a presentation, but also as a lovely flavor additive.

>>Absolutely.

>>Yes.

So tell me though, can you freeze those cookies too?

And if so, how long?

>>I would say you could probably put them in the freezer in an airtight container or plastic bag for anywhere between from a day or two, but then up until about six months.

>>Okay.

>>Longer than six months, things get a little iffy.

>>Right.

And they've got to make sure, we all know if you've thrown something in the freezer quickly, it's always best to really package it well.

>>Yeah, wrap it tight.

>>Yes.

So that all of that air and such will be able to not burn or destroy the cookies.

>>Totally.

>>Yes, Chris, this is amazing.

I never thought about freeze drying or even drying pumpkin puree and then using it as a flour substitute.

What a great idea.

>>I'm all about packing in the flavor.

The more we can like really drive that in, you've got to get it in where you can.

>>Ah, this super idea.

And thank you for explaining it in such detail.

>>Thank you.

>>I think I'll be baking some this weekend.