Recipes / Category: Desserts & Candies

Pumpkin Crazin’ Cookies

  • ½ cup/120 ml MagicalButter Coconut Oil
  • 12 ounces/340 g high-quality white chocolate chips
  • 1 cup/240 ml fresh roasted pumpkin purée (or canned pumpkin)
  • 1 cup/240 ml all-purpose flour
  • ¾ cup/180 ml Sugar in the Raw
  • ⅔ cup/160 ml old-fashioned oats
  • ½ cup/120 ml dried cranberries (such as Craisins)
  • 1 tablespoon/15 ml ground cinnamon
  • 1 teaspoon/5 ml pure maple syrup
  • 1 teaspoon/5 ml vanilla extract
  • ½ teaspoon/2½ ml baking soda
  • ½ teaspoon/2½ ml baking powder
  • ½ teaspoon/2½ ml fine salt
  • ¼ teaspoon/1¼ ml ground allspice
  • ⅛-¼ teaspoon/⅔-1¼ ml cayenne powder
Magical Butter MB2 Machine
How To
  1. Preheat your oven to 325°F/165°C.
  2. Line 2 large baking sheets with parchment paper.
  3. In a medium-sized mixing bowl, combine the flour, oats, cinnamon, baking soda, baking powder, salt, cayenne, and allspice. Stir until all ingredients are thoroughly mixed.
  4. In a separate large mixing bowl, whisk together the sugar, pumpkin, oil, maple syrup, and vanilla.
  5. Gradually fold in the dry ingredients with the wet ingredients, about ⅓ at a time. Then add the cranberries and white chocolate chips, combining them completely.
  6. Use a heaping tablespoon as the measure for the cookies. Space them about 2 inches apart, and bake them on the center oven rack for 25-27 minutes.
  7. Cool your Pumpkin Crazin’ Cookies on a plate or cooling rack, serve, and enjoy!