Recently I made Soft and Chewy Pumpkin Chocolate Chip Cookies.
They were so good that I remade them and incorporated oats.
I love oatmeal cookies so much. Sometimes even more than chocolate chip cookies because I love the chewy texture in oatmeal cookies and just had to have a pumpkin version.
To combat the cakiness there’s no egg in the recipe. Eggs make things fluffier but pumpkin puree does that naturally much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs and these cookies are a prime example.
There’s oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
The cookies are soft, thick, hearty, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. To combat the cakiness there's no egg in the recipe. There's oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
Yield: about 13 large cookies
Prep Time: 5 minutes
Cook Time: 3+ hours, for chilling
Total Time: 3+ hours, for chilling
Adapted from Soft and Chewy Pumpkin Chocolate Chip Cookies
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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