Pumpkin and Chocolate Chip Cookies
These cookies are extra cozy thanks to the pumpkin puree and comforting spices. They’re really moist and just sweet enough! This is THE cookie recipe to try this fall!
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- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Servings: 10 to 12 cookies
Ingredients
- 1/2 cup (125 ml) melted vegan butter, at room temperature
- 1/2 cup (125 g) pumpkin purée
- 1 large egg
- 3/4 cup (160 g) coconut or brown sugar
- 2 teaspoons (10 ml) vanilla
- 2 cups (280 g) flour
- 1 1/2 c. teaspoon (7.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) cinnamon
- 1 1/2 c. teaspoon (7.5 ml) pumpkin pie spice
- 1/4 teaspoon (1.25 ml) salt
- 1 cup (180 g) dairy-free chocolate chips
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Preparation
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, vigorously whisk together margarine, pumpkin puree, egg, sugar and vanilla. Stir in remaining dry ingredients with a spatula. Fold in the chocolate chips with a spatula.
- Using your hands or a small ice-cream scoop, form dough into balls of about 3 tbsp (45 ml) and place them on the baking sheet, leaving a space between each one. Lightly crush the cookies.
- Bake for 10 minutes. If the cookies don’t look fully cooked in the middle, it’s important not to continue baking. We want to keep the middle soft. Leave to cool on the baking sheet for 10 to 15 minutes.
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