This is one of my favorite holiday cookie recipes for so many reasons
— convenience, taste, and nutrition, to name only three. They’re easy
to make and actually have some pretty nutritious ingredients in them. It
might seem like you’re making a lot of cookies when you first look at
the recipe, but that’s what I love about it. You can freeze them in a
single layer on a cookie sheet, drop them into freezer bags when frozen, and pull them out whenever you need a quick snack. And of
course, they wouldn’t be one of my favorites if I didn’t love the taste.
They’re really delicious, but don’t expect crunchy. They have a
1 c. butter
1 c. coconut oil (can sub with butter or lard)
2 c. sugar
2 c. canned or cooked pumpkin
4 cups flour
1 T. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
1 t. baking powder
1/2 t. baking soda
a large mixing bowl, cream together butter, coconut oil, and sugar. Add
pumpkin and eggs, and mix that up. Add all of the dry ingredients and mix up. Once it’s thoroughly combined, drop the dough by
spoonfuls onto an ungreased cookie sheet. If you have a nifty little
scooper, that works especially well with these cookies.
at 375 degrees F for 8 to 10 minutes. Cool on a rack. You can enjoy
them warm straight from the oven, but if you want to make them look a
little fancier (or if you have sugar addicts at your house like I do),
you can add frosting and top each one with half a walnut or pecan.
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