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  • VEGAN PUMPKIN PECAN COOKIES!! – Soft, Chewy and Delicious! – Fall Recipe Series

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    These vegan pumpkin pecan cookies are soft, chewy, and perfectly spiced. They’re so delicious, you won’t even believe they’re vegan! This is a warmly spiced fall recipe that is sure to please anyone who tries them, vegan or not. My fiancé devoured these as if he had never had a cookie before. They are just that good. Pumpkin spice and everything nice, without the eggs and butter! Homemade vegan cookies that are absolutely perfect!

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    • 1/2 cup coconut oil
    • 2 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp pumpkin spice
    • 1/2 tsp salt
    • 1 1/4 cup sugar
    • 1/2 cup canned pumpkin
    • 1/3 cup applesauce
    • 1 tsp pure vanilla extract
    • 1/2 cup chopped pecans

    1. Preheat oven to 350 degrees.
    2. Measure out coconut oil and put into freezer for 10-15 minutes until firm.
    3. In a large bowl, sift together dry ingredients (flour, baking soda, cinnamon, pumpkin spice, salt) and set aside.
    4. Add firmed coconut oil to a separate mixing bowl and using a stand or hand mixer, mix until creamy (consistency of softened butter).
    5. Add sugar to coconut oil and mix until combined.
    6. Add wet ingredients to mixing bowl (canned pumpkin, applesauce, vanilla extract) and mix until combined.
    7. Add dry ingredients, a little at a time, until combined.
    8. Use a spoon or lowest setting on mixer to stir in pecans.
    9. Cover and refrigerate dough for 1 hour.
    10. Use a large spoon or cookie scoop to form cookies. Bake for 15 minutes.
    11. While cookies are still warm, use spatula to deflate and scuff tops. Return to oven for 3 minutes.
    12. Cool cookies on a wire cooling rack and ENJOY!


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