Pumpkin Spice Cookies Recipe
These are the perfect autumn treat. I used to not like pumpkin spiced treats but I realised I had just been unlucky in what I had tried! When I found out that puree fruit can makes up for a lack of egg in many bakes, I started playing around with pumpkin puree. With the correct spice blend pumpkin flavoured goodies taste amazing. These cookies are soft, chewy, and filled with flavour.
Equipment:
- baking paper
- baking tray
- mixing bowl
- whisk
Check out my blog post for the best dairy free butters
Pumpkin Spice Cookies
Ingredients
For Coating
Cookies
Instructions
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Preheat oven to 190 degrees and line two baking sheets with parchment paper.
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In a large bowl cream the butter and brown sugar together with an whisk until light and fluffy.
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Sieve together the flour, spices, bicarbonate soda, baking powder and salt into the mixing bowl
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Add in the pumpkin purée and vanilla. Mix together until combined into a dough
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In a separate bowl mix together the sugar and cinnamon to make your coating
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Scoop about 1-2 tablespoons worth of the dough and roll them into balls. Drop them into the coating mixture and toss to cover the balls of dough
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Place them onto the baking sheet, spaced about 2 inches apart from each other and flatten slightly using a fork.
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Bake for 12 minutes or until the edges are browned and the middle looks risen with a few cracks.
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Leave the cookies to the cool, then enjoy
Serving Size: 1 cookie Servings: 30
Servings: 30 Serving Calories: 90.6 kcal Total Fat: 3.5 g Saturated Fat: 0.7 g Sodium: 11.3 mg Potassium: 19.5 mg Total Carbohydrate: 14 g Dietary Fiber: 0.4 g Sugars: 7.3 g Protein: 1 g Calcium: 14 mg
