Olive Oil Pumpkin Bread Cookies

Preheat oven to 350°F. Grease and line an 8 × 4-inch loaf pan with parchment paper.

In a large bowl, whisk together pumpkin purée, Sizzle, sugar, egg, and vanilla until smooth.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Fold the dry ingredients into the wet ingredients until just combined. Pour into the prepared loaf pan

Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely

Cut 180 g of pumpkin bread into 1–1.5 cm cubes. Reduce oven temperature to 300°F (150°C) and bake the cubes for 8–10 minutes to lightly dry the outsides. Let cool.

In a large bowl, whisk together Sizzle and sugar until combined.

Add 1 egg, 1 egg yolk, and vanilla. Whisk until smooth

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt.

Fold the dry ingredients into the wet ingredients until a soft dough forms

Gently fold in 140 g of the pumpkin bread cubes, reserving the remaining 40 g for topping.

Refrigerate the dough for 45–60 minutes

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper

Divide the dough into 12 portions and arrange on the baking sheet, leaving space between each cookie. Press the reserved pumpkin bread cubes into the tops.

Bake for 12–15 minutes, until the edges are lightly golden and the centers are just set.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.