Pumpkin Chocolate Chip Cookies
I couldn’t wait until October to make these cookies, which came to me in a fever dream and I was not disappointed because they are brimming with the best of autumn flavors. Chewy, tender, aromatic and a little decadent, these are sure to be a hit at any fall party or in any lunch box. If you don’t have a stand mixer, just follow the instructions with a hand mixer, if you’ve just got a strong arm and spoon, use that.
These cookies do not have to be gluten-free but I can only develop recipes that are so I cannot tell you how to modify this with regular flour so you may have to play it a bit by ear. I would decrease the flour, decrease the baking powder to one teaspoon, increase the temperature and decrease the baking time, but, again, just general advice as I did not try it this way.
½ cup (eight tablespoons) vegan butter, softened (I used Miyoko’s unsalted)
1 tablespoon ground flax seed
3 tablespoons aquafaba or water
¾ cup brown sugar
½ cup granulated sugar
1 tablespoon unsulphured molasses
2 teaspoons pure vanilla extract
1 cup pumpkin purée (not pumpkin pie mix)
2 ¼ cups 1-to-1 gluten-free all-purpose flour (I used Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground nutmeg
¼ teaspoon cardamom
½ teaspoon salt
1 cup vegan, slavery-free chocolate chips
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Whisk together the flax seed and the aquafaba and allow to gel in the refrigerator for 15 minutes.
Add the butter, brown and granulated sugar to a stand mixer with the paddle attachment and beat on medium-low for two minutes. Add the flax mix, molasses, vanilla and pumpkin purée and beat on low for two more minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom and salt. Add this to the stand mixer on low speed by half-cups until ingredients are combined. Add the chocolate chips, mixing by hand until combined. It will be very sticky and thick.
Scoop about three tablespoons per cookie into your hands, shape into golf ball shapes and lightly press onto the prepared baking sheet, leaving a little room between cookies. (It will take two rounds to bake all the batter.) Bake for 15 minutes, turn 180 degrees and bake another 12 minutes. Cool cookies on the baking sheets for ten minutes then transfer to a cooling rack until they are cooled.
I couldn’t wait until October to make these cookies, which came to me in a fever dream and I was not disappointed because they are brimming with the best of autumn flavors. Chewy, tender, aromatic and a little decadent, these are sure to be a hit at any fall party or in any lunch box. If you don’t have a stand mixer, just follow the instructions with a hand mixer, if you’ve just got a strong arm and spoon, use that.
These cookies do not have to be gluten-free but I can only develop recipes that are so I cannot tell you how to modify this with regular flour so you may have to play it a bit by ear. I would decrease the flour, decrease the baking powder to one teaspoon, increase the temperature and decrease the baking time, but, again, just general advice as I did not try it this way.
½ cup (eight tablespoons) vegan butter, softened (I used Miyoko’s unsalted)
1 tablespoon ground flax seed
3 tablespoons aquafaba or water
¾ cup brown sugar
½ cup granulated sugar
1 tablespoon unsulphured molasses
2 teaspoons pure vanilla extract
1 cup pumpkin purée (not pumpkin pie mix)
2 ¼ cups 1-to-1 gluten-free all-purpose flour (I used Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground nutmeg
¼ teaspoon cardamom
½ teaspoon salt
1 cup vegan, slavery-free chocolate chips
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Whisk together the flax seed and the aquafaba and allow to gel in the refrigerator for 15 minutes.
Add the butter, brown and granulated sugar to a stand mixer with the paddle attachment and beat on medium-low for two minutes. Add the flax mix, molasses, vanilla and pumpkin purée and beat on low for two more minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom and salt. Add this to the stand mixer on low speed by half-cups until ingredients are combined. Add the chocolate chips, mixing by hand until combined. It will be very sticky and thick.
Scoop about three tablespoons per cookie into your hands, shape into golf ball shapes and lightly press onto the prepared baking sheet, leaving a little room between cookies. (It will take two rounds to bake all the batter.) Bake for 15 minutes, turn 180 degrees and bake another 12 minutes. Cool cookies on the baking sheets for ten minutes then transfer to a cooling rack until they are cooled.
Vegan, Recipe, Vegan Dessert, Dessert, Cookies, Vegan Cookies, Chocolate Chip, Vegan Chocolate Chip, Chocolate Chip Cookies, Pumpkin, Pumpkin Cookies