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!
1 cup all-purpose flour
½ cup pumpkin puree
½ cup brown sugar
¼ cup melted coconut oil
1 tbsp unsweetened apple sauce
½ tbsp vanilla extract
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp cinnamon
⅛ tsp cloves
⅛ tsp ginger
⅛ tsp allspice
⅓ cup powdered sugar
1 tsp butter, melted
2-3 tsp milk (more or less depending on desired icing consistency)
Preheat oven to 350 F/180 C.
In a large mixing bowl combine pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.
In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.
Fold the dry ingredients into the wet ingredients and mix until thoroughly combined.
Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.
Bake for 10-12 minutes, and let cool.
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.