PUMPKIN CHOCOLATE CHIP COOKIES {VEGAN}

Pumpkin may quite possibly be my favorite flavor on this planet.  I look forward to fall when you can get all sorts of fresh winter squash and thankfully, pumpkin is one of those things you can get all year long in canned form.

These over sized Vegan Pumpkin Chocolate Chip Cookies are soft and chewy, almost cakelike in texture. I love these warm, right out of the oven, and the chips are still soft…yum.  This has quite possibly become one of my most popular recipes to date!

I used an ice cream scoop and it made about 8 large cookies. You could, of course, make yours smaller or even bite-sized.

They remind me of one I used to love when I was young.  They were a soft chocolate chip cookie made by Archway.  I haven’t seen them in years, but the memory of them sticks with me.  And so I decided to try them with pumpkin. Success!

Ingredients

• 1/2 C Canned Pumpkin Puree not pumpkin pie filling
• 1/2 C vegan Sugar
• 1/4 C Vegetable Oil
• 1 Tbl unsweetened Applesauce
• 1 C All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• Dash of Salt optional
• 1 tsp Cinnamon
• 1/8 tsp Cloves
• 1/8 tsp Ginger
• 1/8 tsp AllSpice
• 1/2 Tbl Vanilla
• 1 C vegan Semi-Sweet Chocolate Chips

Instructions

1. Preheat oven to 350 degrees.
2. Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
3. In a separate bowl, combine all of the remaining ingredients, except chips.
4. Mix just to combine.
5. Fold in chocolate chips.
6. .................................

for full recipes please see : theveglife.com

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