by Tabatha Buessing

Super soft and fluffy Iced Superfood Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season! 🎃😋

Pumpkin Cookies Ingredients:
• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg - room temp
• 1 cup pumpkin puree (canned)
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 scp of Creamy Vanilla Superfood Protein

How to Make Pumpkin Cookies:
1. Preheat the oven to a 350°F and line three baking sheets with parchment paper.
2. In a medium bowl, combine and whisk: 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp fine salt, protein, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves and ¼ tsp ginger. Set aside.
3. In a large bowl, combine and cream together 1 cup unsalted softened butter, ½ cup granulated sugar and ½ cup brown sugar until light and fluffy (2-3 mins, start low)
4. Add 1 large egg, 1 cup canned pumpkin puree and 1 tsp vanilla extract. Beat on low for 30 seconds until just combined.
5. Gradually add the dry ingredients to batter and beat on low with each addition until just combined. You don’t need to chill the dough.
6. Scoop dough out using a small cookie scoop and drop onto prepared baking sheets, 2-inches apart. 
7. Bake in preheated oven 12-15 minutes until set with lightly golden edges
8. Let cool on baking sheet several minutes, then use your favorite icing and transfer to a cooling rack to cool completely.

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