Pumpkin Cookies with Toasted Coconut

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!

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These cookies are fluffy and moist, that’s what a can of pure pumpkin purée will do!

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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
2 eggs
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.

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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.

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And there you have it! Perfectly moist pumpkin cookies with toasted coconut!

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Now, let’s hope these babies travel well to Oxford, MS.

Hook ’em horns!

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Natalie Paramore

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1 Comment

  1. Reply

    Lauren @ Gourmet Veggie Mama

    September 13, 2012

    Brilliant (and yummy)! Hook ’em!

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