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.
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!
Hook ’em horns!