egg free and dairy free!
about the recipe
These thin and chewy pumpkin cookies are fudgy & soft on the inside, chewy on the outside, full of pumpkin flavor, and coated in cinnamon sugar. The recipe is also vegan!
what you'll need for the cookies:
tips for chewy cookies
1. Dry the pumpkin to remove liquid! 2. Use melted butter. 3. Accurately measure the flour. 4. Lightly press the balls of cookie dough before baking.
dry the pumpkin puree by pressing it with paper towels. This helps make the cookies chewy not soft.
mix together the butter, brown sugar, molasses, vanilla & pumpkin
sprinkle the dry ingredients on top
mix to form a very soft yet scoopable dough
make balls from the dough and roll in cinnamon sugar.
bake at 350F for 11-12 minutes.
delicious with a glass of milk (oat milk is great!)
get the recipe!