Thanksgiving baking with Mayim Bialik

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.

Ingredients: 

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

 

Directions:

1. Preheat the oven to 350°F. Spray two baking sheets with the cooking spray.
2. 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.
3. 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.
4. 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.