INGREDIENTS
1
fifteen-ounce can pumpkin puree
1 cup
coconut oil
4 larges
pete and gerry's eggs
2/3 cup
water
2 tsp
vanilla extract
1 cup
sugar
1 1/2 cups
brown sugar
3 1/2 cups
flour
2 tsp
baking soda
1 1/2 tsp
salt
4 tsp
ground cinnamon
3/4 tsp
ground ginger
3/4 tsp
ground nutmeg
2 cups
add-ins