Thanksgiving is in just a few days, and if you’re still struggling to figure out what to make for dessert, have no fear — we’ve got you covered! Today over on her vlog, GrokNation founder Mayim Bialik shares her recipe for vegan chocolate chip pumpkin cookies. These seasonal cookies are a fabulous way to end your holiday meal. Check out her video and then follow the recipe below!
Chocolate Chip Pumpkin Cookies
MAKES 24 COOKIES
This recipe makes fluffy cookies with the spice and warmth of pumpkin, and the sweetness and delectable temptation of chocolate. They are especially fun around the time when pumpkins are arranged on doorsteps.
Nonstick cooking spray
8 tablespoons (1 stick) unsalted vegan margarine, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup canned pure pumpkin
Egg replacer equivalent of 1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch of ground nutmeg
Pinch of mace (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan semisweet chocolate chips
- Preheat the oven to 350°F. Spray two baking sheets with the cooking spray.
- In a large bowl, mix the margarine and sugars until creamy. Add the pumpkin and mix well. Then add the egg replacer and mix well. Finally, add the vanilla and stir to combine.
- Stir together the dry ingredients in a separate bowl. Add the dry ingredients to the pumpkin mixture, and stir to combine. Fold in the chocolate chips with a spoon or spatula.
- Spoon the batter in 1/4-cup measures onto the prepared baking sheets, leaving 1 inch between Bake for 15 minutes, or until lightly golden brown. Let the cookies rest on the pan for 1 minute after removing them from the oven, and then let cool on a wire rack.
Find more vegan recipes in Mayim’s Vegan Table.