November 29, 2022

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Iced Pumpkin Cookies

2 min read

Content Slide! We are celebrating the begin of pumpkin period with some tasty pumpkin cookies. These beauties are super tender and pillowy and are absolutely sure to be a crowd-pleaser with your friends and families. We will undoubtedly be baking a handful of batches of these for Thanksgiving this weekend! Introducing the pumpkin puree does extra than just make them festive – pumpkin is a abundant supply of fibre, vitamin C, potassium, and beta-carotene! Your overall body can use beta-carotene to make vitamin A, which is a potent antioxidant for eye well being and skin wellness. Since this recipe only employs ½ cup of pumpkin puree you may be pondering what you can do with your remaining puree. Check out out these delightful recipes down below that use pumpkin puree!


  • 1 cup all-reason 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 (far more or less relying on sought after icing consistency)


  1. Preheat oven to 350 F/180 C.

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

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

  4. Fold the dry components into the moist elements and combine until eventually carefully combined.

  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 awesome.

  7. In a smaller bowl blend the powdered sugar, melted butter and milk with each other and once the cookies have cooled, drizzle the icing above the cookies.

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