Pumpkin Cookies
Print recipeIngredients
- 1/3 cup Coconut Oil (Softened slightly (or use solid, just beat a little longer))
- 2/3 cups Honey ()
- 2 Eggs ()
- 1 cup Canned Pumpkin ()
- 1/2 cup Unsweetened Applesauce ()
- 2 teaspoons Vanilla ()
- 3 cups Flour (Any type of flour (oat flour, whole wheat, all purpose, etc.))
- 3 teaspoons Cinnamon ()
- 3 teaspoons Allspice ()
- 2 teaspoons Baking Powder ()
- 1 teaspoon Baking Soda ()
- 1/2 teaspoon Salt ()
Optional
- Chocolate Chips ()
- Dried Cranberries ()
Frosting
- 8oz Cream Cheese ()
- 1/4 cup Butter (Softened)
- 1/4 cup Honey ()
- 3/4 teaspoons Orange Extract ()
Note
Directions
| Step 1 | |
| Beat together the coconut oil and honey. Add eggs, pumpkin, applesauce and vanilla, then beat until smooth. | |
| Step 2 | |
| In a separate bowl, mix together the dry ingredients then add to the liquid ingredients. Stir to blend. | |
| Step 3 | |
| Drop slightly heaped tablespoons of dough into a lightly greased cookie sheet (coconut oil works well for greasing). Leave about an inch between each cookie. | |
| Step 4 | |
| Bake for 15 minutes at 350* or until lightly brown. Remove from cookie sheet and allow to cool completely. | |
| Frosting | |
| Step 5 | |
| Blend the cream cheese, butter, and honey together until smooth. If using the orange extract, add it now and blend to distribute. Once the cookies are completely cool, frost each with the cream cheese frosting. Decorate with a small piece of pecan, if desired. | |