Rustic Pumpkin Trail Mix Cookies
Trail mix in a soft baked pumpkin cookie! You control the trail-mix add-ins with your favorite nuts, chocolate, raisins, cranberries or whatever your little heart desires!
Servings: 24 Cookies
Calories:
Ingredients
- 1 cup unsalted butter softened or use vegan butter for vegan option
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons milk or water
- 2 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
- 1 ½ cups Trail Mix
Instructions
- Preheat oven at 325 degrees.
- Line a baking sheets with parchment paper or spray with non-stick spray.
- Using a mixer, in a medium-sized bowl, cream together the butter, brown sugar and granulated sugar until fluffy and light, about 2-3 minutes.
- Add the pumpkin vanilla, and milk or water and mix together until combined.
- Add the flour, baking powder, soda, salt and spices to the wet mixture and using mixer, mix until combined, and do not over-mix. Dough will be very soft.
- Stir in the trail mix.
- Drop cookie dough by heaping tablespoonfuls or by using a small cookie scoop onto the prepared baking sheets.
- Bake for 10-12 minutes until the edges are set but the middles are still a little bit soft.
- Cool on the baking sheet 4-5 minutes before removing to a wire rack to cool completely.
- Store at room temperature or freeze up to 3 months.
Notes
No eggs are used.