Halloween is right around the corner so naturally I have been including pumpkin in many of my culinary creations. One of my favorite and easiest ways to do this is by adding in some pumpkin purée when making chocolate chip cookies. The chocolate chips sweeten up the pumpkin and the spices add a little zest. These cookies are soft and chewy and full of fall flavors. You can enjoy them for breakfast or dessert alongside a cup of coffee or tea.
I used canned pumpkin in this recipe because I had a bunch of it on hand, but feel free to use fresh, homemade purée if you want to make your own. You can do so by simply roasting, de-seeding, and blending a sugar pumpkin until smooth. This is a great way to make use of some of your Halloween decor, instead of tossing your pumpkins to rot in the back yard when the holiday is over.
I used canned pumpkin in this recipe because I had a bunch of it on hand, but feel free to use fresh, homemade purée if you want to make your own. You can do so by simply roasting, de-seeding, and blending a sugar pumpkin until smooth. This is a great way to make use of some of your Halloween decor, instead of tossing your pumpkins to rot in the back yard when the holiday is over.
YIELDS
18 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- pinch sea salt
- 1/2 cup chocolate chips
Directions
1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugars.
3. Stir in the pumpkin purée and vanilla extract.
4. Add the flour, baking soda, spices, and salt to the bowl and mix until combined.
5. Fold in the chocolate chips.
6. Use a cookie dough scoop to drop balls of dough onto the baking sheet. Bake for 14 minutes.
7. Remove from oven and cool on a cooling rack before serving.
Also by Lauren: Haitian Pumpkin Soup (Joumou)
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Photo: Lauren Sacerdote
