I can’t believe it’s already November! It’s officially holiday season. I know I’ve been posting a lot of pumpkin recipes, but who doesn’t love pumpkin?!! Thanksgiving is coming up in a few weeks and these soft vegan pumpkin chocolate chip cookies would make for a great dessert. I could eat like ten of these cookies in one sitting. They are perfectly soft, fluffy, cakey, and sweet. I love pumpkin cookies and these are so addicting. These are like your traditional fluffy pumpkin chocolate chip cookies you would find at the bakery. Drool. It’s definitely a crowd pleaser and super easy to whip up. Soft Vegan Pumpkin Chocolate Chip Cookies
Makes about 2 dozen cookies
2 cups all-purpose flour
1/2-3/4 cup sugar (I used a 1/2 cup and a tiny bit more, but if you want sweeter, add 3/4 cup)
1/4 cup brown sugar
1/2 cup vegetable oil, olive oil, or melted coconut oil
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsps warm water, mix and set aside for 5 min)
1 c. solid-pack pumpkin puree
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
1-2 cups non-dairy chocolate chips (I used dark chocolate chips)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a Silpat mat, set aside.
In the bowl of a stand-up mixer, combine sugars, oil, pumpkin puree, and vanilla. Mix on medium for about 1 minute. Add flax egg, mixing until just combined.
In a medium size mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Don’t overmix. Remove bowl from stand and fold in the chocolate chips by hand.
Scoop onto prepared sheets and place in oven to bake for 10-12 minutes or until the tops are firm and light brown in color. Remove from oven and allow to cool on sheets for 3 minutes before transferring to a wire rack to cool completely.
(Recipe adapted from Life Made Simple)