These Pumpkin Cookies are everything you need on a cozy, fall day. They're soft and moist in the middle, and slightly crispy around the edges. These cookies are filled with warm, comforting spices so I can guarantee you will absolutely love them.
Tips:
Something I have learned in the process of testing my cookie recipes, trying to understand how different ingredients work and react to each other, is that how long you bake them for can make a huge difference. If you 'under bake' your cookies, they will continue to set while cooling and they will have the perfect texture. Moist and soft in the middle, crispy around the edges.
How long you chill your cookie dough can also impact the outcome. I have tested out chilling my cookies for various different times and I found that not chilling your cookie dough will result in a thinner, crumbly cookie as it spreads more in the oven. Not chilling your cookie dough can also impact the taste of the cookies. Chilling your cookie dough for 20-30 minutes will result in a thicker cookie, less spread, and more defined flavors.
Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegan butter, softened
1 1/2 cup flour
1 tbsp pumpkin spice
1/2 cup pumpkin puree
2 tsp / 7g baking powder
Instructions:
In a mixing bowl cream together your vegan butter, brown, and white sugar. Then add the pumpkin puree and mix once more.
Next, sift in your dry ingredients, using a fine mesh sieve. (four, baking powder, pumpkin spice)
Mix until well combined, making sure not to overmix.
Using your clean hands, form 9 cookie balls and place them on a parchment lined baking sheet.
Place the cookies in the fridge to chill for at least 10 minutes.
Bake for 10-15 minutes or until golden brown.
Let the cookies cool down completely and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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