Allergens: gluten
These moist, delicious Pumpkin Chocolate Chip Cookies are going to be your new favorite!
They’re perfect for fall, and for holiday gatherings.
Fall is here and it’s officially time to put pumpkin in everything! I’ll be sharing a few dishes that incorporate this ubiquitous winter squash in the upcoming weeks—both sweet and savory things. And to kick things off there is this classic recipe for Pumpkin Chocolate Chip Cookies.
I know the holidays are going to be a bit different this year. But if you are celebrating in person instead of virtually, these cookies are the perfect dessert for you and your family. They’re easy to make, filled with sweet flavors and insanely delicious. (Between you and me, I polished off the entire first batch I tested out!)
Ingredients
These cookies aren’t far off from your standard chocolate chip variety. But they do incorporate not only the pumpkin, but also some pumpkin spice and allspice in there to add that fall feel. And instead of eggs I went with apple sauce as a binding agent to add a little more fruity taste and moisture. You can use any egg replacer you want—just measure the equivalent of one egg—but for baking I think apple sauce is the way to go.
My jumping off point for these cookies was this recipe from the I Heart Naptime blog. It seems fantastic as-is, but through making a few adjustments it’s now totally vegan and the flavors are amazing. You’ll definitely want to whip up a batch of these delicious fall treats for your next get together!
Tell Me What You Think
As always, I’d love to hear your thoughts on these Pumpkin Chocolate Chip Cookies if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup apple sauce (with cinnamon if you want a little extra spice!)
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 Tbsp. pumpkin spice
- 1/4 tsp. allspice
- 1/2 tsp. fine sea salt
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine pumpkin, brown sugar, sugar, vegetable oil, apple sauce and vanilla in a medium bowl and stir throughly. Set aside.
- In another medium bowl, whisk together flour, baking powder, baking soda, pumpkin spice, allspice and sea salt.
- Add dry ingredients to wet ingredient bowl and stir together just until mixed. Fold in chocolate chips.
- Line baking sheet with parchment paper. Make dough balls with a heaping tablespoon of dough and place about 2 inches apart on baking sheet. Slightly flatter the dough with the back of a spoon.
- Bake for 10–15 minutes. When you check the cookies with a toothpick and it comes out clean, remove the cookies from the oven and let cool on a wire rack for at least 10 minutes. They should stay fresh for one week.
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