These dense and chewy pumpkin coffee cake cookies, made with avocado oil shortening, are perfect for a fall treat. They are also a great dairy-free baking option.
1. In a mixing bowl, cream together 1/2 cup of Chosen Foods Avocado Oil Shortening, 1/2 cup of strained pumpkin puree (squeeze out excess liquid if desired for denser cookies), 1/2 cup of cane sugar, 3/4 cup of brown sugar, 2 eggs, and 1 tsp of vanilla for 1 minute, or until fluffy.
2. In a separate bowl, whisk together 2 & 1/4 cups of all purpose flour, 1 tsp of baking soda, 1 tsp of salt, and 1 tsp of pumpkin spice.
3. Mix the dry ingredients into the wet ingredients until just combined.
4. Using a cookie scoop, transfer the dough to a parchment paper lined baking sheet. You should have about 8 cookies. Using a spoon, gently flatten each scoop of dough slightly.
5. Prepare the crumb topping: Mix together 1/4 cup of all purpose flour, 1/4 cup of brown sugar, 1/2 tsp of cinnamon, a pinch of salt, and 4 tbsp of Chosen Foods Avocado Oil Shortening. Sprinkle a heaping tbsp of the crumb topping on each flattened cookie.
6. Chill the cookies in the freezer while your oven preheats to 375F.
7. Bake for 12-14 minutes. Let cool for 5-10 minutes.
8. While cookies cool, whisk together the vanilla glaze: 1⁄2 cup of powdered sugar, 1 tbsp of heavy cream (add more if needed to thin it out), and 1 tsp of vanilla.
9. Transfer the cookies to a serving plate, drizzle with the vanilla glaze, and enjoy!
