1teaspoonpumpkin pie spiceif no pumpkin pie spice you can use cinnamon as a substitute
½cupfine unsweetened coconut flakesplus more for rolling if desired
Instructions
In a bowl, mix together the butter, sugar, vanilla extract and pumpkin puree until smooth.
Add and stir in the flour, salt, baking soda, baking powder and spices. Fold in the coconut.
Cover and chill the dough for 30 minutes to overnight.
Preheat oven to 350 degrees. Lightly grease or line a baking sheet with parchment paper. Roll the dough into balls (approximately 2 tablespoons for each cookie). Roll dough balls in additional coconut if desired before placing on the baking sheet. Continue making dough balls and placing on cookie sheet, leaving a couple of inches of space in between each cookie.
Press each cookie dough ball down with the back of a glass or with your fingers (you just want to flatten the top of the dough ball a little).
Bake at 350 degrees for 11-13 minutes or until the edges of the cookies are cooked and set. Remove from oven and allow cookies to cool on the baking sheet for 7-10 minutes before placing on a wire rack to finish cooling completely.
Notes
To store cookies you can freeze in an airtight container for up to one month or in an airtight container for up to one week.Recipe makes approximately 16-20 cookies.For a gluten free version, substitute gluten free flour. For a dairy free/vegan version substitute dairy free butter.