I didn’t do a lot of cooking this weekend, mostly because our kitchen was a bit of a construction zone. We had some plaster to repair and I wanted to repaint the walls. Painting the kitchen took me almost the entire day on Saturday since painting around the cabinets was a slow job. I was a little nervous because we picked a fairly dark color but I’m really happy with how it turned out. Maybe I’ll do another house update since our “house-iversary” is coming up in a few weeks!
But the holidays and approaching and I just needed to bake. So I maneuvered around the ladder, the shop vac, and the wood we bought for the soon-to-be-crown-moulding and whipped up some pumpkin chocolate chip cookies. This was actually my second attempt at this recipe. The first version was good but not great, so I made some tweaks and now I’m really happy with how these turned out! I’m ready for a holiday cookie exchange!
Vegan Pumpkin Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 12
- Category: Dessert
- 1/2 cup pureed pumpkin
- 2 tbsp grapeseed oil (or vegetable oil)
- 2 tbsp unsweetened applesauce
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 1 cup All-Purpose Flour (I used Bob’s Red Mill)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/8 tsp Ginger
- 1 cup chocolate chips (be sure to use vegan chips to keep it vegan!)
- Preheat the oven to 350.
- Combine the pumpkin, oil, applesauce, and sugar until mixed.
- Stir in the vanilla.
- Slowly add in the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Stir until just mixed.
- Stir in the chocolate chips.
- Drop spoonfuls onto a cookie sheet and pop it in the oven for 8 minutes. My oven tends to run hot so yours might need a couple extra minutes. Just be sure they don’t burn on the bottom!
- Once they’re done, take them out of the oven and immediately transfer
ontoa plate or cooling rack.
I used Bob’s Red Mill all-purpose flour for these, and you can download a coupon for Bob’s Red Mill here. I always stock up before the holiday baking season! This stuff is a staple in my kitchen. It’s the same high protein flour that bakers use and it gives you perfectly light and airy baked goods!
Are you ready for the holiday baking season?
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.