Joyful Fall! We are celebrating the start off of pumpkin period with some delectable pumpkin cookies. These beauties are super smooth and pillowy and are positive to be a crowd-pleaser with your mates and people. We will certainly be baking a couple of batches of these for Thanksgiving this weekend! Introducing the pumpkin puree does a lot more than just make them festive – pumpkin is a loaded source of fibre, vitamin C, potassium, and beta-carotene! Your physique can use beta-carotene to make vitamin A, which is a potent antioxidant for eye wellbeing and pores and skin wellbeing. Considering the fact that this recipe only utilizes ½ cup of pumpkin puree you could be asking yourself what you can do with your remaining puree. Look at out these mouth watering recipes underneath that use pumpkin puree!


  • 1 cup all-goal 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 (much more or a lot less depending on desired icing consistency)


  1. Preheat oven to 350 F/180 C.

  2. In a huge mixing bowl mix pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.

  3. In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.

  4. Fold the dry components into the wet elements and mix till thoroughly blended.

  5. Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.

  6. Bake for 10-12 minutes, and let cool.

  7. In a compact bowl combine the powdered sugar, melted butter and milk collectively and once the cookies have cooled, drizzle the icing in excess of the cookies.

Delight in

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