Pumpkin Cake Cookies

πŸŽƒπŸŽƒ Happy Halloween everyone! I was craving these pumpkin cake cookies and knew the stores would only sell them in plastic. So, very late last night, I baked batches in between homework and cleaning. The recipe is a cinch, and the ingredients are easily found in the bulk aisle or in glass or paper packaging.


2 and 1/2 cups flour
1 tspn baking soda
1 tspn baking powder
1 tspn cinnamon
1/2 tspn nutmeg
1/2 tspn salt
1 1/2 cups sugar
1/2 cup coconut oil
1 cup baked, pureed pumpkin meat.
1/2 banana OR 1/4 apple sauce
1 teaspoon vanilla extract

Preheat oven to 350F.

Mix together all dry ingredients listed in a large bowl, remembering that sugar is considered a wet ingredient. In a separate bowl, mix the sugar and coconut oil until well blended. Mix rest of the WET ingredients in, then slowly mix in the dry ingredients until the batter is an even and somewhat thick but creamy consistency. Use a tablespoon to make a rounded ball, do not flatten, and bake for 15 min, or until you can stick a fork in the center of the thickest cookie and it comes out clean. Wait until cool before glazing.

For the glaze: mix together 2 cups of powdered sugar, 3 tablespoons of almond milk, 1 tablespoon of melted coconut oil, and 1 teaspoon of vanilla extract. Drizzle over cookies.

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