Soft, chewy, and contains pumpkin spice. What could be better?
I made these cookies this fall when pumpkins started to come in from the garden in excess. I love to use the ingredients that we grow in our food.
High maintenance cookies really aren’t my thing, I’m so glad this recipe came into my life. I just toss all the ingredients in the mixer and voila. Using our honey in this recipe means no unrefined sugars and a wonderful flavour.
These are not traditional cookies. These are soft and fluffy, so much so, my kiddos began to call them “muffin tops”. The name stuck. These cookies are perfect for a quick snack or to share around the holidays, plus, they freeze wonderfully.
Ingredients:
1/2c coconut oil
1c honey
1c pumpkin puree
1 egg
3c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
½ tsp nutmeg
¼ tsp ground clove
¼ tsp allspice
¼ tsp ground ginger
1 tbsp vanilla
1 c roasted pumpkin or nut of your choice
Instructions:
Mix honey, coconut oil, pumpkin, vanilla and egg in a large bowl until smooth.
Stir in remaining ingredients.
Scoop dough to desired size and add to cookie sheet.
Bake at 375 for 10ish minutes in a preheated oven.
Notes:
Don’t over bake these cookies or they will dry out, I like to keep mine slightly underbaked.
Keep these cookies covered as they can dry out easily.