Pumpkin Chocolate Chip Cookies2012-10-07
- Yield : 12 large cookies
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 35m
Let’s start by stating this is not another chocolate chip cookie recipe, they are full of other goodies and packed with more complex flavors. We could call them fall-inspired Pumpkin Chocolate Chip Cookies, and they would be perfect as a weekend dessert while enjoying some time with the fam. Let’s get right to it and learn how to make these delicious vegan cookies.
Only Plant-Based Ingredients
It might be hard to believe that one can bake some chocolate chip cookies without using any dairy butter or eggs, but we are very happy to be able to prove this theory wrong. The role these animal-based ingredients play can be perfectly achieved by plant-based ingredients.
Applesauce is an amazing egg replacement for many plant-based baking recipes while also adding natural sweetness. In the case of these Pumpkin Chocolate Chip Cookies, both the applesauce and the pumpkin puree play a binding and moisture giving role and we are loving it.
Give these natural egg replacers a try on other recipes (like banana bread!) and let us know how it goes!
Adding warming spices to sweet baked goods is a great idea for those colder fall and winter months. Not only do they have immune-boosting properties but they give the season a special kind of flavor. Next time you are cooking or baking in the colder months, try playing around with your spices, and find your perfect fall mix.
- Mixing Bowls
- Silicone Mixing Spoon
- Baker’s Half Sheet
- Silicone Baking Mat
- Measuring cups
- Measuring spoons
- Liquid Measuring cup
Photos by Alfonso Revilla
- 1 cup vegan butter, at room temperature
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 1 cup of pumpkin puree
- 1 ½ teaspoon of vanilla extract
- ¼ cup of applesauce
- ⅛ teaspoon of salt
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 2 cups of all-purpose flour
- 1 cup vegan semi-sweet chocolate chips
Preheat the oven to 350 degrees F (176 degrees C).and prepare a cookie sheet with a silicone mat or parchment paper.
In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well.
Add the salt, cinnamon, baking soda, flour, and mix thoroughly. Fold in chocolate chips and walnuts, if using.
On the prepared cookie sheet, scoop a generous spoonful of cookie dough and flatten with a spatula.
Bake for 12-15 minutes, until they turn a golden-orange color.
Allow to cool before enjoying.
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