Soft Pumpkin Sugar Cookies

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Enjoy

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Soft Pumpkin Sugar Cookies

quick and easy melt in your mouth dairy free, egg free

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Gather Ingredients pumpkin puree flour butter sugar & pumpkin pie spice, leaveners and vanilla

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Step 1: Add wet ingredients to a bowl and mix up batter with a spoon or hand mixer.

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Step 2: Add dry ingredients and mix until just combined.

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Step 3: Scoop the batter onto a parchment paper lined baking sheet. I fit 6 scoops on a quarter sized baking sheet.

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Step 4: Bake 12 minutes. The cookies come out domed. Press them flat gently with a spatula, and allow to cool. They will cool to be soft and chewy.

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Step 4: Coat the cooled cookies with a 2-ingredient glaze or sprinkle with spiced sugar.

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Step 5: These pumpkin cookies last at room temperature for 3-4 days. Refrigerate in a sealed container, or freeze the batter or cookies for up to three months.

Enjoy

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