Pumpkin Spice Cookies

Ingredients

• 1 bag Cassavaberry Pumpkin Spice Brownie Mix

• 2 tablespoons coconut oil, melted, (warm, not hot)

• ¼ cup water

• 1 teaspoon vanilla extract

  • Optional: Chocolate Chips
  • Optional: Powdered Sugar (corn free brand)

Instructions

1. In a mixing bowl, combine the Pumpkin Spice Brownie Mix, melted coconut oil, water, and vanilla. Stir until a thick cookie dough forms.

2. Refrigerate the dough for 30 minutes to firm up.

3. Preheat the oven to 375°F and line a baking sheet with parchment paper.

4. Optional: Roll the dough balls in powdered sugar.

5. Scoop teaspoonfuls of dough onto the prepared baking sheet.

6. Gently flatten each dough ball to about ½ inch thick.

7. Optional: Press chocolate chips into the tops of the cookies.

8. Bake for 8–10 minutes, until the cookies are set around the edges.

9. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Storage

Store cookies in an airtight container at room temperature, or freeze for longer storage.

These easy Pumpkin Spice cookies are a fun way to transform our Pumpkin Spice Brownie Mix 🍪✨

FUN TIP: For Crinkle Cookies, roll cookie dough balls in powdered sugar before baking. (Wholesome, corn free powdered sugar)

For a Sugar-Free Crinkle, roll cookie dough balls in coconut milk powder before baking.