This soft version of the cookie are almost vegan! The only non-vegan component are the chocolate chips, so by eliminating those, you have yourself a vegan pumpkin cookie. This cookie is so soft, and it has a cakey texture almost. In fact, it is suppose to be for whoopie pies, but I just wanted the cookie part, so I eliminated the inside mixture.
It is not so easy over here to find canned pumpkin puree, so if I am in the market for pumpkin, I have to take the homemade route. I have never actually used canned pumpkin, but I must say, that I quite enjoy homemade pumpkin puree, and although it is a process, it is quite simple! I highly suggest this method sometime just to try if you haven't!
The puree is mighty simple and requires one ingredient - pumpkin! You just roast it in the oven for about 45 minutes.
Now lets move onto the cookies! These lovely soft cookies are super easy and if you are looking for an afternoon snack, a slightly sweet dessert, or even a breakfast cookie (that may or may not have happened in our apartment...) these are the perfect treat for you, anytime of the year!
The things you need for these cookies are as follows, homemade (or canned) pumpkin puree, flour, apple sauce, sunflower oil, brown sugar, vanilla, pumpkin pie spice (homemade or store bought), baking soda and powder, salt, and if you are not looking for vegan, throw in some chocolate chips too.
Almost Vegan Pumpkin Chocolate Chip Cookies | Printable Recipe
makes about 30 cookies
for the puree:
for the pumpkin pie spice:
-5 tsp ground cinnamon
-2 1/2 tsp ground ginger
-1 1/4 tsp ground nutmeg
-1 1/4 tsp ground allspice
for the cookies:
-1 1/2 cup plain (all purpose flour)
-1/2 tsp salt
-1/2 tsp baking soda
-1/2 tsp baking powder
-1 1/2 Tbsp homemade or store bought pumpkin pie spice powder
-1 cup packed brown sugar
-1/2 cup sunflower oil
-1 1/2 cup pumpkin puree, homemade or canned
-1/4 cup applesauce
-1/2 tsp vanilla
-1/2 cup chocolate chips
Preheat oven to 180C/350F. To make the puree, cut the pumpkin in quarters, and pull out the seeds and stringy bits. Reserve if desired (remove stringy bits, and coat seeds in butter and salt and roast pumpkin seeds for 15 minutes in a 180C/350F oven). Roast the pumpkin in the oven for 45 minutes, or until tender enough to stick a fork in. Remove from oven and let cool to the touch. Remove the outer skin and any hard or really blackened parts, and mash the pumpkin with a potato masher. You can place small amounts in the freezer for later use, or store in the fridge for about a week.
For the pumpkin pie spice, combine all ingredients in a small bowl. Place in an airtight container and reserve for later use.
For the cookies, combine the sunflower oil and brown sugar in a bowl and whisk until combined. In a separate bowl, combine, dry ingredients and whisk together. In the bowl of the sugar and oil, add the pumpkin puree and mix until combined. Add applesauce and vanilla and combine. Add the flour mixture small amounts at a time until fully incorporated. For vegan cookies, stop here. For non-vegan, add chocolate chips.
Using a cookie scoop, drop cookie batter on a parchment/baking paper covered baking sheet and bake for 15 minutes at 180C/350F, or until just starting to crack on top. Let cool or eat warm. Enjoy!