Pumpkin Spice Cookies

By Mark Shanker

A batch of Festive Fall Cookies.
A batch of Festive Fall Cookies. Mark Shanker
This easy and cozy recipe offers a plethora of fall flavors such as pumpkin and its both crunchy, soft and with a warm interior. It is in and out of your kitchen in 20 minutes and is accessible to all kinds of foodies because of its eggless feature. In the end this easy-to-make cookie is a perfect treat to make barrels on any fall occasion from Indigenous Peoples day to Halloween through Thanksgiving.
Pumpkin Spice Cookies
Spice base + eggless + pumpkin puree
1 ¼ cup flour
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground saigon cinnamon
½ teaspoon ground cloves
8 tablespoons (1 stick) of unsalted butter
¼ cup of pumpkin puree (for egg replacement)
¾ cup of granulated sugar
¼ cup of pumpkin puree (for extra flavoring)
Preheat a oven to 375 degrees fahrenheit and spray a medium - large sheet pan with baking spray
In a large bowl combine the flour, salt, baking powder, and spices
In a small bowl melt the butter until liquid
In a medium bowl combine the butter, ¼ cup of the pumpkin puree and sugar until well mixed. Then mix the wet ingredients into the dry mixture until a smooth and cohesive dough is formed.
Add in the remaining 1/4th cup of pumpkin puree and mix
Bake for 10 to 15 minutes in the oven until cracks from on the top and the bottom is a tan or golden color.