In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!
Makes 12-15 cookies
Ingredients
Dry
1 1/2 cups flour (I use a combination of all purpose and whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp pumpkin pie spice (optional)
1/2 tsp salt
Wet
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup vegetable oil
1/2 can pumpkin (just shy of a cup)
1 Ener-G egg replacer OR 1 Flax egg*
3/4 cup chocolate chips
Method
Pre-heat oven to 350 degrees.
Mix dry ingredients in a bowl and set aside.
In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
Stir in chocolate chips.
Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes
*For a flax egg, mix 1 Tbsp ground flax seeds with 3 Tbsp water and let sit for 10 minutes until in thickens.
