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.
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 cake-like texture.
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.
If you want to turn this into an educational experience for your son or daughter, you can have them do the math to reduce this recipe by 50 percent. We homeschooled when our children were growing up, and I had them doubling and halving recipes all the time.
Pumpkin Spice Cookies
Ingredients
- 1 cup butter
- 1 cup coconut oil can substitute with butter or lard
- 2 cups sugar
- 2 cups canned or cooked pumpkin
- 2 eggs
- 4 cups flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- In 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.
- Bake at 375 degrees F for 8 to 10 minutes.
- Cool on a rack.
Notes
Other pumpkin recipes
Sounds yummy! I love pumpkin cookies; esp with chocolate chips. I'll have to try your recipe.