Fall is in full swing, the timber are so stunning with all of their heat colours and dropping their leaves like confetti and I’m all concerning the pumpkin treats proper now! Final weekend I made a decision I wanted to make a pumpkin dessert, and I used to be craving chocolate chip cookies, so I believed I might make some Vegan Pumpkin Chocolate Chip Cookies! Why not make chocolate chip cookies with the warming flavors of fall!
For these cookies, I used my regular chocolate chip cookie dough base, however as an alternative of the apple sauce I added pumpkin for the reason that consistency is analogous and I’ve executed this earlier than with good outcomes. I added my very own mix of pumpkin pie spices, which is cinnamon, ginger, nutmeg, cloves and cardamom. It’s so warming and scrumptious in all my desserts! As a substitute of white sugar in these cookies, I made a decision to make use of brown, since I find it irresistible with pumpkin and it has extra of a caramelly taste.
I used entire wheat pastry flour in these as a result of it’s what I’ve readily available and like to make use of, however you possibly can additionally use common all goal flour or perhaps a gluten free all goal baking flour (like Bob’s Pink Mill Gluten Free All Function Baking flour, which I’ve used earlier than and it really works properly) if you need to make these gluten free. The dough for these was so scrumptious! Cookie dough is truthfully certainly one of my favourite components to baking cookies, virtually as a lot as the nice and cozy ones contemporary from the oven.
These smelled superb whereas baking! I couldn’t wait to strive one! They have been tremendous scrumptious with warming pumpkin spices, a smooth chewy texture and the wealthy darkish chocolate chips! They’re so fantastic whereas nonetheless heat from the oven! In case you are within the temper for a pumpkin deal with, undoubtedly give these Vegan Pumpkin Chocolate Chunk Cookies a strive!
Vegan Pumpkin Chocolate Chunk Cookies
Makes 16
Substances:
- 3/4 cup melted coconut oil
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree at room temperature
- 1 tsp vanilla bean powder or pure vanilla extract
- 1 tsp cinnamon
- 1 tsp floor ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 cups entire wheat pastry flour or all goal flour (for a lighter coloured cookie)
- 1 cup chopped darkish chocolate
Directions:
- Preheat the oven to 350F levels, and line two sheet pans with parchment.
- In a big bowl, combine collectively the coconut oil, sugar, pumpkin and vanilla extract till properly blended.
- Combine within the spices, salt, baking soda and baking powder then the flour till clean.
- Stir within the chocolate chunks till they’re evenly distributed.
- Kind the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches aside.
- Press the dough balls down barely.
- Place the pans within the oven and bake for about 7 minutes, then rotate them and bake one other 7 or so till the cookies are executed and flippantly brown on the edges.
- Take away from the oven and let cool at the least quarter-hour earlier than having fun with.
