Vegan Pumpkin Chocolate Chip Cookies

Ever since we rolled into fall earlier this week, I feel like the trees and nature have gotten the memo because the leaves are starting to change and there is a bit of the chill in the air.  I am kind of sad because I have a strained hamstring and can't run through the crunchy leaves at the moment (one of my all time favorite parts of fall). But I can bike and walk to get out and enjoy nature and the outdoors.  The aroma of dried leaves and bonfires hangs in the air and makes me want to pull out all of my cozy sweaters and fall clothes, drink hot cider and bake spiced desserts. Especially of the pumpkin and apple variety.

I have been on a pumpkin kick this week.  Because I am craving pumpkin spice desserts, and because I opened up a can of pumpkin and wanted to use it all and most recipes only call for about 1/2 cup.  I could have of course frozen it but that's no fun.  We make pumpkin cookies at my work, and they were looking really good the other day, but sadly they are not vegan.  So, I decided that I needed to make some vegan ones of my own at home.  I wanted to make them a bit less cakey though, and add in chocolate chips instead of a glaze on top.  Because chocolate is actually amazing with pumpkin spice!

These cookies are actually pretty simple to make, no complicated instructions or anything fancy.  They have plenty of pumpkin in the dough, and just the right amount of pumpkin spices. I also add in maple sugar and maple extract and it gives them that something special that is really good but you don't know quite what it is.  The dough for these by the way is downright addictive and super delicious.  I could not stop tasting it while making them.  Eating dough is one of my favorite parts of baking cookies after all, since I like dough even better than actual baked cookies sometimes.

But don't worry, these cookies are just as delicious as the dough! They smell amazing while baking, and are heavenly when you eat them while the chocolate chips are still warm and gooey!  If you are in the mood for something pumpkin too, give these a try!  They are amazing with a cup of tea or coffee for a mid-morning treat! Fall is definitely my favorite season!

Vegan Pumpkin Chocolate Chip Cookies

Makes 12 large cookies

Ingredients:

• 3/4 cup coconut oil, warmed to liquid
• 1 1/2 cups maple sugar coconut sugar
• 1/2 cup pumpkin puree or canned pumpkin
• 2 tsp pure vanilla extract
• 1 tsp maple extract (optional)
• 2 1/2 cups organic whole wheat pastry flour
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350F degrees, and line 2 sheet pans with parchment.
2. In a large bowl, mix together the coconut oil, coconut sugar, pumpkin puree and vanilla until well combined.
3. Mix in the flour, spices, sea salt, baking soda and powder, until smooth.
4. Mix in chocolate chips until well combined.
5. Put the dough in the refrigerator until it is a little more firm, about 30 minutes.
6. Roll the dough into 12 balls (about 2 inches round), and place on the baking sheets, spread a few inches apart and flatten slightly.
7. Place in the oven and bake until starting to brown at the edges, about 12 minutes.
8. Remove from the oven and let cool on a rack.

Cookies keep in an airtight container at room temperature for up to 1 week, or frozen for up to 4 months.

*If you wish to make these gluten free, you can swap the whole wheat flour 1:1 for Bob's Red Mill Gluten Free All Purpose Baking Flour.  I have tried this flour and know it works well.