Leftover Canned Pumpkin

If you have a little leftover canned pumpkin in your thanksgiving preparations, you can whip up these cookies for an after dinner snack, not vegan, but on the edge of it, and oh so tasty!

Adapted from Abs of Steel – Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1/4 cup butter (half a stick)
2 Tablespoons Coconut Oil (or any other oil)
2/3 cup sugar
1 egg
1/3 cup pumpkin
2 cups of flour
1 tsp of baking soda
1 tsp cream of tartar
1 tsp cinnamon
for the cinnamon sugar:
2 Tablespoons Sugar
2 teaspoons cinnamon

1. Pre Heat oven to 350 F
2. Cream butter, oil and sugar
3. Add egg and pumpkin, combine. Don’t be alarmed if it separates.
4. Mix in your dry ingredients until well combined and chill for a half- hour.
5. Mix your remaining 2 Tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
6. Take tablespoons of dough and roll into balls. Then coat in cinnamon sugar and place on lined cookie sheet.
7. Bake for 9 – 11 minutes.

Leave a comment


  1. absgoldberg

     /  November 27, 2013

    they look great :)


Please comment, I'd love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: