I’m feeling it, you’re thinking what I’m thinking aren’t you? That this Monday is in serious need of chocolate!
So have I told you guys how persistent I am? I mean as a person in general, but I’m especially stubborn when it comes to creating new recipes. I don’t know why but I can’t help it. When I get an idea in my head that I really want to try it’s like I have to make it work or I can’t move on. I guess I can even take this character trait a little bit far sometimes, but hey, can you blame me when there cookie perfection is on the line? Come on.
Something that I’ve been wanting to use it in is cookies, chocolate chip cookies! You know, because how can you beat a classic like that? I don’t know how familiar you are with baking and ingredients, so just FYI, the catch with this scenario is that when you add the moisture of pumpkin to a cookie it gives it a cakey texture.
Trying to get the right texture for a chewy chocolate chip cookie while also adding pumpkin then becomes the challenge. That’s why I made about 5 different batches before finding what I think is the perfect texture balance. It’s chewy, soft, and yet still includes enough pumpkin to add that festive touch.
I added pumpkin pie spice to a few of my test batches and it is so good, but they can also be left without it if you simply want a vanilla base cookie that has pumpkin hidden in it. Both ways are delicious and serve as a great way for taking advantage of pumpkin while it’s in season.
Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)
- 1/2 cup coconut oil or non-dairy butter
- 1 1/4 cups brown sugar
- 1/4 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice optional
- 1 teaspoon cinnamon optional
- 1/4 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 1/4 cup dairy free semi-sweet chocolate chips or chunks
Pre-heat oven to 350 degrees F (180 C). Combine the coconut oil or butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, pumpkin spice, and cinnamon. Mix in the pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.
Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to turn golden brown. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.