Vegan Pumpkin & Chocolate Chip Cookies

Yesterday I roasted 3 pumpkins and made TONS pumpkin puree. Yes, finally I cracked open the last fresh pumpkins we had leftover Halloween. Yep they lasted good, still firm and lovely 😉

I am seeing a lot of pumpkin dishes or bakings in coming days, I know it’s no longer autumn, but I am that girl, who can have pumpkin spice coffee anytime, if only they are available anytime 😂 So yeah, there might be pumpkin related foods will be posted on my account, or not. Who knows, I contemplate so much 😂

Meanwhile, here is a recipe for a very yummy soft pumpkin and chocolate chip cookies that I baked last night. It made about a dozen plus a couple more. My son packed a couple to his lunch box this morning 😊

Now, before I give the recipe, since in one of my plans in using the pumpkin is to make pumpkin pie per my son’s request, these cookies are almond flavored, but you can obviously make them with pumpkin spice 😉

Dry Ingredients

• 2 1/4 c flour
• 1 tsp BSoda
• a pinch of salt

Wet Ingredients

• 1/2 c vegan margarine
• 1/4 c sugar
• 3/4 c brown sugar
• 2 tbsp molasses
• 2 tbsp soynog
• 1 tsp almond essence
• 1/3 c pumpkin puree (250 g roasted pumpkin, pureed with 4 tbsp water – use only 1/3 c of the puree)
• a tiny pinch of allspice powder
• 1 c Choc chips

How To

• Preheat oven 375 F
• Mix dry ingredients in a bowl
• Cream sugars and margarine, beat in pumpkin puree and almond
• Mix in dry ingredients
• Fold in Choc chips
• Drop a very heaping tbsp of dough onto parchment paper lined baking sheet
• Bake for 9-10 mins. Let stand on baking sheet until completely room temperature before moving to cooling rack or storing in a jar
• Thanks for looking!

Print Recipe

Pumpkin & Chocolate Chip Cookies

Servings: 0

Ingredients

Dry

• 2 1/4 c flour
• 1 tsp BSoda
• a pinch of salt
• Wet Ingredients

Wet

• 1/2 c vegan margarine
• 1/4 c sugar
• 3/4 c brown sugar
• 2 tbsp molasses
• 2 tbsp soynog
• 1 tsp almond essence
• 1/3 c pumpkin puree 250 g roasted pumpkin, pureed with 4 tbsp water – use only 1/3 c of the puree
• a tiny pinch of allspice powder
• 1 c Choc chips

Instructions

• Preheat oven 375 F
• Mix dry ingredients in a bowl
• Cream sugars and margarine, beat in pumpkin puree and almond
• Mix in dry ingredients
• Fold in Choc chips
• Drop a very heaping tbsp of dough onto parchment paper lined baking sheet
• Bake for 9-10 mins. Let stand on baking sheet until completely room temperature before moving to cooling rack or storing in a jar