Copyright 2021.  Sharon M Downing.  All rights reserved.

Made with our Pumpkin Spice Bread Dry Mix

Preheat oven to 350 degrees F.


1 package Quinoa Esta Bakery Pumpkin Spice Bread Mix

1 tsp. cream of tartar or baking powder (I prefer cream of tartar)

1/4 cup non-flavored vegetable oil (I like grapeseed oil)

1/2 cup hot tap water

Cinnamon Sugar Mixture:

Mix 2 tablespoons sugar with 1 tsp cinnamon.  Set aside.


Place packaged pumpkin bread mix, cream of tartar, oil and water in a mixing bowl.  Mix with large spoon, hands or rubber spatula until well combined.  Use small cookie scoop to scoop out 24 cookies onto parchment lined cookies sheet.  Lightly roll or coat each cookie in cinnamon sugar mixture prior to baking.  Bake for 12-15 minutes (cooking time is dependent on if you like soft or firm cookies).  Remove cookies from oven.  Cool and enjoy.  Refrigerate leftovers.