For a little taste of autumn, I decided I must make Pumpkin Chocolate Chip Cookies, from a slightly tweaked recipe from a like-minded blog that has captured my heart, The Creepy Vegan (seriously, we are like long-lost twins!).
And these were the perfect cookies to tide me over (at least until they are gone, which wasn't long since they were so tasty!) and they really invoke the spirit of Halloween with their pumpkin flavor and orange tint! Check out these delectable goodies:
Perfect Pumpkin Chocolate Chip Cookies!
These cookies are really fluffy and have a soft, cake-like texture. I've tweaked the original recipe with the addition of a bit of pumpkin spice and a bit more detail on the directions. Check out the recipe below!
Pumpkin Chocolate Chip Cookies
Ingredients for Pumpkin Chocolate Chip Cookies
1 cup Non-Hydrogenated Vegetable Shortening
1 cup Sugar
1 can Pumpkin Puree
1/4 cup Applesauce
2 cups Unbleached All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Pumpkin Spice
1/2 tsp. Salt
1/2 cup Non-Dairy Chocolate Chips
Pre-heat oven to 375 degrees and lightly grease two cookie sheets.
With an electric mixer, mix shortening, sugar, pumpkin, and applesauce until well combined. Fold in flour, baking soda, cinnamon, pumpkin spice and salt with a spoon and mix well. Stir in chocolate chips.
Mmmmm...pumpkin and chocolate batter!
Drop heaping spoonfuls onto lightly oiled baking sheet. leaving about 2 inches between cookies. Bake approx. 20 minutes at 375 degrees.
Once done, the bottom of the cookies should be lightly browned and the tops should be slightly fluffy and soft.
I had some extra cookie dough left over from the batch, so I just stuck it in the fridge to eat as chilled cookie dough later! YUM!
Thanks again to my twisted twin, The Creepy Vegan, for this autumnal-inspired recipe!