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2. These 3-ingredient vegan recipes couldn't be easier to make - AOL

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   For an easy vegan dessert with plenty of flavor, try these 3-ingredient pumpkin cookies. 4. Three-ingredient vegan lentils and rice. This 3-ingredient lentil and rice dinner, also called Mujadara ...

3. Everyone Is Clearly Obsessed With Pumpkin Cookies ... - AOL

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   Adding pumpkin puree and pumpkin spice to chocolate chip cookie dough results in a heavenly pillow-like cookie with major autumn vibes. Yum! Yum! Get the Pumpkin Chocolate Chip Cookies recipe .

4. 81 Perfect Pumpkin Desserts That Scream Fall Vibes - AOL

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   These vegan pumpkin chocolate chip cookies with sea salt are one of the best vegan pumpkin recipes. Chewy, rich, thick chocolate chip cookies made with real pumpkin. Get the recipe: Vegan Pumpkin ...

5. 20 Pumpkin Recipes You’ll Want to Make Forever - AOL

   www.aol.com/20-pumpkin-recipes-ll-want-220728352...

   These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice. The optional frosting is a sweet addition that adds even more warm fall flavors.

6. Your Fall Baking List Needs to Include All These Pumpkin Desserts

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   Learn how to make the best version right at home. Get the Pumpkin Spice Latte recipe. Danielle Daly. ... Get the Spiced Pumpkin Cookies recipe. Shop Now. Bake at 350/The Pioneer Woman.

7. Recipe: Vegan Pumpkin Cookies with Maple Glaze from ... - AOL

   www.aol.com/news/recipe-vegan-pumpkin-cookies...

   An autumnal cookie that's sure to wow. For premium support please call: 800-290-4726 more ways to reach us

8. 200+ Christmas Cookie Ideas Your Family Will Love This Holiday

   www.aol.com/200-christmas-cookie-ideas-family...

   We've gathered more than 200 of the best Christmas cookie recipes, ranging from traditional Christmas sugar cookies and chocolate chip cookies, to healthy vegan and gluten-free cookies.

9. Pumpkin Cookies Are A Soft & Chewy Fall Favorite - AOL

   www.aol.com/pumpkin-cookies-soft-chewy-fall...

   Using a large cookie scoop (about 3 Tbsp.), scoop dough onto a parchment-lined baking sheet, spacing 2" apart. Refrigerate until cold, about 30 minutes. Preheat oven to 350°.