Pumpkin Donut Cookies

Title sounds weird, right? That’s because it is. I took a donut recipe but baked them in a cookie pan instead then drizzled them with sugar. The ones I took to work were dipped in butter then rolled in a mixture of cinnamon and sugar. They were a hit both ways. I had people from other departments I’d never seen before or even talked to wandering into the office for a treat.

This recipe is adapted from Sweetened With Honey

Ingredients:

1 3/4 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons of pumpkin pie spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Mix the pumpkin, milk, oil, eggs, and brown sugar in your stand mixer (or handheld) until the mixture is well combined and most of the sugar is dissolved. In a separate bowl, sift all of your dry ingredients together then turn your mixer to the “stir” setting and slowly add your dry ingredients until mixed together then pour either into a donut pan or like me, a cookie pan. Bake for 15 minutes or until the donuts are cooked through.

Coating:
1/2 cup melted butter
1 cup sugar
2 teaspoons cinnamon

Mix the sugar and cinnamon together in a bowl and keep separate from your butter. While your donuts are still warm, dip your donuts in the melted butter then dip the donut into the cinnamon-sugar mixture. Serve warm and enjoy!

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