Diary of a Manicurist

SOFT PUMPKIN SPICE COOKIES with Cream Cheese Frosting ...plus a bonus link to make Pumpkin Pancakes with the leftover puree! 2 cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¾ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspice ⅛ teaspoon ground clove ⅛ teaspoon ground nutmeg 2 large eggs 1 cup granulated sugar ½ cup coconut oil 1 cup canned pumpkin puree (NOT pie filling) 1 teaspoon vanilla extract 1 can of whipped cream cheese frosting (OR homemade vegan cream cheese frosting) 1. Preheat the oven to 325° F. Line two baking sheets with parchment paper and spray lightly with nonstick spray. 2.   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg. Set aside. 3. In a large bowl, whisk together the eggs and sugar until pale yellow and smooth, about 1 minute. Whisk in the oil, pumpkin and vanilla until combined. Add the dry ingredients to the wet