Pumpkin may quite possibly be my favorite flavor on this planet. I look forward to fall when you can get all sorts of fresh winter squash and thankfully, pumpkin is one of those things you can get all year long canned.
So I’ve been testing recipes for a new e-Book I am working on (for September release) featuring sweet and savory pumpkin & winter squash dishes. I thought I’d give you a sneak peek at one of them 🙂 These are soft Pumpkin Chocolate Chip Cookies.
Now this cookie is very soft and cake-like, not crisp. We used an ice cream scoop and it made about 8 large cookies. You could, of course, make yours smaller or even bite-sized.
They remind me of one I used to love when I was young. They were a soft chocolate chip cookie made by Archway. I haven’t seen them in years, but the memory of them sticks with me. And so I decided to try them with pumpkin. Success!
Vegan chocolate chips are becoming more widely available. Try your local Whole Foods, Trader Joes…or, there’s always Amazon. I actually found some at Walmart of all places!
These cookies look, smell and taste amazing! They have just the right amount of spice to them.
- 1/2 C Canned Pumpkin Puree not pumpkin pie filling
- 1/2 C vegan Sugar
- 1/4 C Vegetable Oil
- 1 Tbl unsweetened Applesauce
- 1 C All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Dash of Salt optional
- 1 tsp Cinnamon
- 1/8 tsp Cloves
- 1/8 tsp Ginger
- 1/8 tsp AllSpice
- 1/2 Tbl Vanilla
- 1 C vegan Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
In a separate bowl, combine all of the remaining ingredients, except chips.
Mix just to combine.
Fold in chocolate chips.
Now here's a little tip I learned while making these. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. My second batch was a much nicer texture because of the waiting.
Using an ice cream scoop, drop onto a lined cookie sheet.
Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through. They will firm up a bit more after cooling, but will remain cake-like.