These are soft and yummy pumpkin cookies. The sweetness and pumpkin flavor are nice and mellow. These are a big hit with my kids and their friends! This recipe makes 4 dozen cookies.
Prep Time 20 min.
Instructions
- 2.5 cups Flour of choice
- 1 tsp cinnamon
- .5 tsp baking soda
- 2.5 tsp baking powder
- .25 tsp sea salt
- 1.5 cup brown rice syrup
- .5 cup Earth Balance coconut spread
- 1 tsp vanilla
- 1 cup pureed pumpkin (canned or you can make fresh)
- .5 cup chopped walnuts (optional)
Directions
Preheat oven to 375 degrees,
Combine flour, cinnamon, baking soda, baking powder, and sea salt in a large bowl,
In a smaller bowl add softened coconut spread, brown rice syrup, vanilla, and pureed pumpkin and mix together
Add wet ingredients to dry ingredients and mix well (add walnuts if you plan to use them)
Use olive oil to lightly coat two cookie sheets
Roll dough into inch-sized balls and place on cookie sheets (cookies will spread a little as they bake)
Place cookie sheets in oven and bake for 8-12 minutes
These cookies freeze well, but prepared cookies don’t stay fresh long
I always freeze the cookies that we do not plan to eat the same day they’re made.
