Happy Fall! We are celebrating the start of pumpkin season with some delicious pumpkin cookies. These beauties are super soft and pillowy and are sure to be a crowd-pleaser with your friends and families. We will definitely be baking a few batches of these for Thanksgiving this weekend! Adding the pumpkin puree does more than just make them festive – pumpkin is a rich source of fibre, vitamin C, potassium, and beta-carotene! Your body can use beta-carotene to make vitamin A, which is a powerful antioxidant for eye health and skin health. Since this recipe only uses ½ cup of pumpkin puree you might be wondering what you can do with your remaining puree. Check out these delicious recipes below that use pumpkin puree!
Ingredients:
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1 cup all-purpose flour
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½ cup pumpkin puree
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½ cup brown sugar
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¼ cup melted coconut oil
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1 tbsp unsweetened apple sauce
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½ tbsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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1 tsp cinnamon
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⅛ tsp cloves
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⅛ tsp ginger
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⅛ tsp allspice
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⅓ cup powdered sugar
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1 tsp butter, melted
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2-3 tsp milk (more or less depending on desired icing consistency)
Method:
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Preheat oven to 350 F/180 C.
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In a large mixing bowl combine pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.
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In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.
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Fold the dry ingredients into the wet ingredients and mix until thoroughly combined.
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Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.
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Bake for 10-12 minutes, and let cool.
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In a small bowl mix the powdered sugar, melted butter and milk together and once the cookies have cooled, drizzle the icing over the cookies.
ENJOY