Y’all ready for the long awaited UT/Ole Miss match up this weekend??
Ok good, me too! I baked up these delicious pumpkin cookies with toasted coconut. Hello delicious, fall, burnt orange and white cookies!
These cookies are fluffy and moist, that’s what a can of pure pumpkin purée will do!
I adapted this recipe from Joy the Baker.
For these Pumpkin cookies with Toasted Coconut, you’ll need:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup vegetable oil
15 ounces pure pumpkin purée
2 teaspoon vanilla extract
1/2 cup shredded coconut
Preheat oven to 350 degrees.
Shift together the flour, baking soda, baking powder, salt, cinnamon and flour. Set aside.
Whisk together the sugar and eggs until fluffy. About 2-3 minutes on medium speed.
Add in the pumpkin purée, oil and vanilla, whisk until blended. 1-2 minutes.
Using a spatula, fold in the dry ingredients.
Spoon golf ball sized dollops onto a baking sheet lined with parchment paper. Top with shredded coconut. Bake for about 12 minutes.
And there you have it! Perfectly moist pumpkin cookies with toasted coconut!
Now, let’s hope these babies travel well to Oxford, MS.
Hook ’em horns!
Lauren @ Gourmet Veggie Mama
Brilliant (and yummy)! Hook ’em!