Wednesday, October 16, 2013

Pumpkin Week: Pumpkin Chocolate Chip Cookies

Pumpkin Week continues with a pumpkin classic. Well, not as classic as pumpkin pie (I have never made a single pumpkin pie!), but chocolate chip cookies turned pumpkin are becoming pretty common (in pumpkin-loving households, anyway).




These (and many pumpkin desserts) are a great recipe to make vegan, if you so choose, as the pumpkin helps bind everything and keep the cookie moist without the addition of eggs. Even if you're totally on board with animal products, like myself, these don't miss the eggs or butter much, and are cholesterol-free as a result. (And no, the coconut oil won't make them taste like coconut! Promise.)



Vegan Pumpkin Chocolate Chip Cookies
Recipe adapted from Two Peas and Their Pod
Makes 24 cookies

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 cup coconut oil, melted and cooled slightly
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree
3/4 cup vegan chocolate chips (most semi-sweet chips are - just check the ingredients!)

Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.

Using a mixer, combine the coconut oil and sugars together with a paddle attachment. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

Drop by large, rounded tablespoons onto prepared baking sheets. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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