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Pile of Pumpkins

Tyler's Pumpkin Cookies

Ingredients

 â€‹â€‹

  • 1 cup coconut oil melted quite warm! more heat will melt the sugars and ease the mixing process!

  • 1 cup packed light or dark brown sugar
     

  • 2 tsp pure vanilla extract

  • 1/2 cup toasted coconut (toast @350°F for 5-10 minutes or until dark golden brown)

  • 2 cup pumpkin puree (16 oz can)
     

  • 2 cups all-purpose flour (scooped & leveled)

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

    • 4 tsp ground cinnamon

    • 1 tsp ground clove

    • 1 tsp ground nutmeg

    • 1 tsp ground ginger
      ​

  • 2 cup toasted pecan pieces (toast @375°F for 10 minutes, or @350°F for 15 minutes)

Instructions

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  • Wash hands.

  • Toast coconut and nuts if needed. I rec keeping both on hand, big batches are nice. 

  • Whisk the melted coconut oil and brown sugar together in a medium bowl until creamy.

  • Whisk in the vanilla, coconut, and blotted pumpkin until smooth. Set aside.

  • Whisk the flour, salt, baking powder, baking soda, ground spices together in a large bowl.

  • Pour the wet ingredients into the dry ingredients and mix together with a mixer or large spoon or rubber spatula. The dough will be very thick and soft.

  • Fold in nuts. 

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

  • Place 2 Tbsp scoops on the baking sheet, flatten with bottom of scoop. Cookies can be as close together as 1 in. 

  • Bake for 14 minutes (10 fresh, 12 refrigerated) or until the edges appear just set. The cookies will look VERY soft in the center.

  • Cool cookies.

  • Cookies stay fresh covered at room temperature for up to 1 week.

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