-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, use a hand mixer to cream the oil and sugar together. Add the egg, pureed pumpkin, and vanilla extract and beat until creamy.
-
In another bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir until combined.
-
Place about two tablespoons of dough per cookie onto the baking sheet and slightly flatten, leaving space between cookies.
-
Bake for eight to ten minutes. Let the cookies cool for about five minutes. Enjoy!
Leftovers
Store in an airtight container on the counter for up to three days. Freeze for up to three months.
Serving Size
One serving is two cookies.
More Flavour
Add chocolate chips.
Ingredients
Directions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, use a hand mixer to cream the oil and sugar together. Add the egg, pureed pumpkin, and vanilla extract and beat until creamy.
-
In another bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir until combined.
-
Place about two tablespoons of dough per cookie onto the baking sheet and slightly flatten, leaving space between cookies.
-
Bake for eight to ten minutes. Let the cookies cool for about five minutes. Enjoy!
Leftovers
Store in an airtight container on the counter for up to three days. Freeze for up to three months.
Serving Size
One serving is two cookies.
More Flavour
Add chocolate chips.
