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Sweet and Fluffy Pumpkin Cookies

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Ingredients Method

Ingredients
  

  • 1 large 29 oz can pumpkin puree
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons pumpkin pie spice

Method
 

  1. Preheat the oven to 350 degrees. Combine the brown sugar, oil, granulated sugar, and pumpkin in a bowl. Mix until well blended. Add the eggs in one at a time, as well as the vanilla and mix well.
  2. Add in the flour, baking soda, baking powder, salt, and pumpkin pie spice. You can add more cinnamon at this point if you like.
  3. After everything is well combined, put the mixture into a gallon size zip top bag (or a pastry bag if you're fancy). Snip one corner of the bag. Put a piece of parchment paper on your cookie sheet and squeeze out swirls about two inches in diameter. Leave a little space between them because they will rise. Bake for 11 minutes. I topped these with a little powdered sugar just to break up all of the beige-ness.