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Ingredients

• ½ cup pumpkin puree
• ¼ cup coconut oil
• ⅓ cup coconut sugar
• ⅓ cup cane sugar
• ½ tsp vanilla extract
• 1 ⅓ cup Flourish Pumpkin Spice Protein Pancake Mix
• Frosting/Icing to Decorate *optional

1. In a large bowl, whisk pumpkin puree, coconut oil, coconut sugar, cane sugar, and vanilla together.
2. Slowly fold in Flourish Pumpkin Spice Mix until a dough has formed.
3. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour.
4. When ready to bake the cookies, preheat the oven to 350˚F. Line a baking sheet with parchment paper.
5. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
6. On a lightly floured surface, roll out the cookie dough with a rolling pin to about ¼-inch thick.
7. Cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
8. Bake for 12-14 minutes or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating.