Recipe Pumpkin Puree Cookies

Beat the dry ingredients into the wet ingredients in two additions then fold in the chocolate chips.

Recipe pumpkin puree cookies. 1 cup quick cooking instant oats cup plus 2 tablespoons pumpkin puree half of a 15 ounce can optional mix ins. Combine flour baking powder baking soda and salt in a separate bowl. In a medium bowl cream together the 1 2 cup of butter and raw sugar.

Drop tablespoonfuls or use a cookie scoop to place the sticky batter onto the prepared baking sheet at least 1 inch apart. Besides using leftover pumpkin for pumpkin cookies it s also delicious stirred into oatmeal whisked along with milk and spices for a pumpkin spice latte or added to smoothies. Mix flour mixture into butter sugar mixture.

Add pumpkin puree and vanilla mix until combined. In a medium bowl mix together the dry cake mix and pumpkin puree just until incorporated. This recipe calls for 1 cup pumpkin.

Please choose a pumpkin puree for this recipe. Blend in pumpkin egg and vanilla extract. Slowly add the dry ingredients until just combined.

Refrigerate the cookie dough for at least 1 hour. If you have pumpkins making homemade pumpkin puree is really easy to do. In a small bowl whisk to combine the dry ingredients.

Whisk the flour baking powder baking soda salt pumpkin pie spice cinnamon and ginger together in a large bowl. Using a hand mixer or a stand mixer fitted with paddle attachment cream the softened butter and both sugars together on medium speed until smooth about 2 minutes. If you want to use gina s spices you could add them now cinnamon nutmeg and ground cloves.