Sanchez Soft Pumpkin Cookies
ATTENTION PUMPKIN LOVERS!!! It’s the holidays and there is no better cookie than this one….
For the last 17-years David has made these soft pumpkin cookies for holiday work events, friends and family. These are no typical cookies, they’re basically little pieces of pumpkin cake!
This recipe couldn’t be easier but make sure you follow the recipe, read the entire recipe before you start as there are specific steps you’ll miss if you just try to mix all ingredients in a bowl and bake.
They are SO GOOD, I cannot wait for you to try them!
Enjoy!
Sanchez Soft Pumpkin Cookies Pre-heat oven to 350 Combine all dry ingredients into a large mixing bowl (flour, baking soda, cinnamon, nutmeg and salt) mix until well blended In a stand mixer bowl (or separate large mixing bowl) beat sugar, butter until combined and then add the pumpkin, egg and vanilla Add dry ingredients to wet mixer in thirds until all combined . (make sure your mixer is on low) (If you do not have a stand mixer you can just combined the dry and wet ingredients and use a hand mixer on low) Do not over work your mixture once combined. You can over work your flour and end up bringing more of the flout taste out in the cookies. Using a small scoop drop a scoops of cookie mix onto prepared baking sheets (I spray mine lightly with coconut oil) Bake 15-18 minutes (17-minutes is perfect in my oven) Let cool completely and then ice with cream cheese frosting (homemade or store bought is fine) Enjoy! Love,
Olive and HoneySanchez Soft Pumpkin Cookies
(1 votes, average: 5.00 out of 5)
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