These cookies are what all cookies strive to be. Chewy, flavourful, with the perfect chocolate chip to cookie ratio.
If you don't like pumpkin in your cookies then maybe you'll have a problem with these but seriously I just love pumpkin chocolate chip cookies! The addition of pumpkin always seems to give chocolate chip cookies that awesome chewy texture. Plus, regular chocolate chip cookies are a bit boring to me, to be honest. These are warm, spicy cookie perfection.
I wouldn't mind one right now with a nice cold glass of almond milk. It just might take the edge off of this painful sore throat I've got right. Yes, they're that good.
These cookies are a must for your Thanksgiving cookie platter.
Best Ever Vegan Pumpkin Chocolate Chip Cookies
Adapted from Yammie’s Noshery
½ vegan margarine, like Earth Balance
1 cup brown sugar
¼ cup cane sugar
1 tsp vanilla
5 tbsp pumpkin puree
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup AP flour
½ cup soft whole wheat flour
1 cup vegan chocolate chips
Preheat oven to 350°F.
In a large bowl beat together margarine and sugars with electric mixers or go manual and mix away with your super strength. Add pumpkin and vanilla, mix until smooth.
In a medium bowl whisk together all dry ingredients plus chocolate chips, then add to the wet ingredients. Mix until just combined.
Line a baking sheet with parchment paper or a Silpat.
We always have this issue with cookies where if we don’t flatten the dough before baking, the cookies won’t end up flattening out into regular cookie form. Sooo, we shaped the dough into cookie form rather than just plopping rounded balls of dough on the baking sheet. But you go with whatever works for you.
Bake for 12-17 mins. Cool before removing from pan.