Pumpkin Sugar Cookies

True to the season, I wanted to create a festive take on the traditional sugar cookie. Not to mention, coconut oil makes sugar cookies so delicious. Since I’ve been traveling a lot lately, I decided to pull a little inspiration from one of my favorite TV chefs, Sandra Lee, and made it “semi-homemade.” You can of course, go above and beyond and make these cookies from scratch.

I started out knowing I wanted to make a pumpkin flavored cookie. Since I do my best thinking while driving, an idea popped into my head – why not replace the egg with the pumpkin for an even better tasting pumpkin sugar cookie?!? I took a look at suitable and otherwise tested egg substitutes, and wouldn’t you know – pumpkin is on there! So even though I’m not the first person the in world to think this was a great idea, I’ll take it. The pumpkin is not only full of vitamins, but it also makes the cookies vegan. Of course, you can always just add the nutmeg and pumpkin spice seasonings if you’re going for a more of a “hint” flavoring.

Just because it's not completely homemade, doesn't mean you can't make it your own.

Ingredients:

1 pouch sugar cookie mix, any brand

1/2 cup Kelapo Coconut Oil, softened (NOT melted)

1/4 cup pumpkin puree

1 tablespoon nutmeg

1/2 tablespoon pumpkin spice

Directions:

  1. Combine sugar cookie mix, coconut oil and pumpkin until completely blended.
  2. Mix in nutmeg and pumpkin spice.
  3. Place rounded teaspoons of mixture on baking sheet, about two inches apart. Bake at 375 for 7 to 9 minutes until lightly browned.
  4. Cool completely, if you can wait that long!

You should also relish in the fact that your house now officially smells like fall! Need other pumpkin flavored treats? Try our Pumpkin Pie Protein Shake, White Chocolate Pumpkin Mousse, or our Pumpkin Bread.

-Michelle

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4 Comments Post a comment

  1. Linda
    October 28, 2013 at 1:22 pm

    Is the coconut oil called for in this recipe measured a 1/2 cup, 1 1/2 tablespoon….it isn’t specified in the recipe.
    Thanks so much,
    Linda

    • October 29, 2013 at 1:08 pm

      Linda, We were so excited to get this recipe out, we forgot to add it in! It’s 1/2 a cup, or whatever the brand of sugar cookies you’re using has for oil. It’s always a one-to-one replacement.

  2. Patricia Joans
    November 25, 2013 at 12:43 pm

    Can I make pie crust with coconut oil?

    • November 25, 2013 at 3:44 pm

      Yes you can! You just have to make sure you’re substituting the coconut oil in the same form (melted, softened, hard, etc.) as the butter or shortening you’re replacing.

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