Chocolate Chip Cookies (but make it fall )

By Sarah's Vegan Kitchen · 45 min

Ingredients

Instructions

1. Put the pumpkin purée in a small saucepan over medium-low heat and spread it into an even layer. Cook, stirring often, for about 6-8 minutes, until it reduces to roughly 1/3 cup and has a consistency close to tomato paste. Set aside to cool slightly.
2. In a mixing bowl, stir together the melted and cooled vegan butter, the brown sugar and the granulated sugar. Add the reduced purée and the vanilla and stir to combine.
3. Add the flour, baking soda, pumpkin pie spice, cinnamon, ground ginger (if using) and fine salt. Mix until about 80% combined, then add the semisweet chocolate chips and fold them in. The dough will be soft.
4. Scoop the dough into portions (a 2 tbsp scoop makes about 18 cookies, a 3 tbsp scoop about 12) onto a plate or small baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes.
5. Near the end of the chilling time, preheat the oven to 350°F with the rack in the centre. Line a large baking sheet with parchment or a silicone mat.
6. Roll the chilled portions smooth between your palms and place them on the lined sheet with room to spread. Press a few of the remaining 1/4 cup vegan chocolate chips into the top of each.
7. Bake until set in the centre and lightly crisp at the edges: 10-12 minutes for 2 tbsp portions, or 12-15 minutes for 3 tbsp portions.
8. Sprinkle with flaky salt if you like. Let the cookies rest on the sheet for about 5 minutes to firm up, then move them to a wire rack to cool.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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