Vegan Chocolate Chip Pumpkin Cookies

Whenever we make this soup for dinner (a favourite at our home) we inevitably make these cookies for dessert afterwards with the leftover pumpkin. 

It's so wonderful how one of our favourite meals leads to our favourite dessert!

These cookies are oat-y and slightly chewy with the pumpkin flavour coming through nicely, but not overwhelming so.

I will say I prefer these cookies the next day as it seems to enhance the flavour. 

Pumpkin Oatmeal Chocolate Chip Cookies

adapted from The Sweet Life

makes 16-18 cookies

1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup non-hydrogenated vegan butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup + 3 tbsp pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.

In a large bowl, with a handheld mixer or stand up mixer, beat the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine.  Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.

Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden.

Can you see the pumpkin? ;)