Iced Pumpkin Cookies

Happy Fall! We are celebrating the start of pumpkin season with some delicious pumpkin cookies. These beauties are super soft and pillowy and are sure to be a crowd-pleaser with your friends and families. We will definitely be baking a few batches of these for Thanksgiving this weekend! Adding the pumpkin puree does more than just make them festive – pumpkin is a rich source of fibre, vitamin C, potassium, and beta-carotene! Your body can use beta-carotene to make vitamin A, which is a powerful antioxidant for eye health and skin health. Since this recipe only uses ½ cup of pumpkin puree you might be wondering what you can do with your remaining puree. Check out these delicious recipes below that use pumpkin puree!

• Pumpkin Pie Protein Balls
• Pumpkin Spice Muffins
• Spooky Pumpkin Chocolate Chip Cookies

Ingredients:

• 1 cup all-purpose 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 (more or less depending on desired icing consistency)

Method:

1. Preheat oven to 350 F/180 C.
2. In a large mixing bowl combine pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.
3. In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.
4. Fold the dry ingredients into the wet ingredients and mix until thoroughly 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 cool.
7. In a small bowl mix the powdered sugar, melted butter and milk together and once the cookies have cooled, drizzle the icing over the cookies.

ENJOY