To ready ourselves for gift-giving (and cookie-eating) season, we've declared this week Cookie Week. We'll share recipes and tips about cookies of all kinds, be they spicy or chocolate-y, chewy or crunchy, round or square. Mix up some dough and join us.
Today: Ashley McLaughlin from Edible Perspective shares her recipe for the soft, chewy, pumpkin cookies you've been dreaming of.
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These are one of my favorite cookies of all time and basically taste like pumpkin pie. They have a thick and chewy consistency, similar to a shortbread cookie or scone. And it doesn't stop there! These babies are topped with an almond butter-filled, caramel-like frosting and toasted pecans. They're also made in just one bowl, use only two flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream!