Pumpkin Chocolate Chunk/Chip Cookies
Recipe by Nicole Thom-Arens
Makes 20-24 cookies
Every October, I look forward to making these cake-like cookies. The combination of chocolate and pumpkin spice is a fall dream, and we gobble them up. I like to serve them as a dessert to sweet potato black bean chili because all of the spices go so well together. These cookies mix up in one bowl and don’t require a mixer. The use of pumpkin and applesauce means there’s no need for butter, oil, or eggs. To keep these cookies vegan, make sure the chocolate is dairy free.
Ingredients
1 can of pumpkin (15 ounce)1/4 cup unsweetened applesauceScant 1/2 cup granulated sugarScant 1/2 cup brown sugar1 teaspoon almond milk1 tablespoon vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon baking soda2 teaspoons baking powder1 cup whole wheat flour1 cup all-purpose flour2 teaspoons pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1 cup chocolate chunks or chips (I like them with chocolate chunks; my son likes them with mini chocolate chips.)
Instructions:
1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper. 3. Mix pumpkin, applesauce, sugars, almond milk, vanilla bean paste together in a large mixing bowl. 4. Add salt, baking soda, and baking powder. Mix well. 5. Add flours and pumpkin spice. Mix until mostly combined. 6. Add chocolate and mix until all the flour is combined. 7. Drop a spoonful of the dough onto the baking sheet. Give each cookie enough space to grow. I like to keep just 6 cookies to a sheet. (Use an ice cream scoop for perfectly rounded cookies. I don’t mind mine looking rustic.)8. Bake for 15-18 minutes until the tops are set and the bottoms are golden. 9. Move cookies to a cooling rack to cool.10. These are delicious while still warm while the chocolate is melty. 11. Store cooled cookies in an airtight container in the fridge for up to a week. Bring to room temperature before enjoying.
Ingredients
1 can of pumpkin (15 ounce)1/4 cup unsweetened applesauceScant 1/2 cup granulated sugarScant 1/2 cup brown sugar1 teaspoon almond milk1 tablespoon vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon baking soda2 teaspoons baking powder1 cup whole wheat flour1 cup all-purpose flour2 teaspoons pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1 cup chocolate chunks or chips (I like them with chocolate chunks; my son likes them with mini chocolate chips.)
Instructions:
1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper. 3. Mix pumpkin, applesauce, sugars, almond milk, vanilla bean paste together in a large mixing bowl. 4. Add salt, baking soda, and baking powder. Mix well. 5. Add flours and pumpkin spice. Mix until mostly combined. 6. Add chocolate and mix until all the flour is combined. 7. Drop a spoonful of the dough onto the baking sheet. Give each cookie enough space to grow. I like to keep just 6 cookies to a sheet. (Use an ice cream scoop for perfectly rounded cookies. I don’t mind mine looking rustic.)8. Bake for 15-18 minutes until the tops are set and the bottoms are golden. 9. Move cookies to a cooling rack to cool.10. These are delicious while still warm while the chocolate is melty. 11. Store cooled cookies in an airtight container in the fridge for up to a week. Bring to room temperature before enjoying.