The quintessential autumn cookie? Pumpkin, of course! These little experimental gems turned out so soft and delicious. Since they are dairy-free they can be enjoyed after any meal.
They sure did disappear with a quickness, too…
See Pumpkin Cookies on Key Ingredient.
| Pumpkin Cookies |
Recipe type: Cookies
Author:
Prep time: 6 mins
Cook time: 15 mins
Total time: 21 mins
Serves: 3 dozen
Perfect for autumn, these pumpkin cookies are soft, cake-like, and rather addictive.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp salt
- 1.5 cups vanilla-infused organic raw sugar*
- 1/3 cup organic coconut oil, melted
- 1 cup pure pumpkin puree
- 1 large organic egg
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 350° F.
- Sift dry ingredients in a medium bowl. Beat coconut oil and vanilla infused sugar in large mixer bowl until well blended. Add in pumpkin, vanilla, and egg and beat until smooth. Gradually add dry ingredients and mix until combined.
- Drop by rounded teaspoons or using a cookie scoop. Bake 15-17 minutes, allow to cool on sheet for one minute before transferring to wire racks to finish cooling.
*vanilla-infused organic raw sugar
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
