VEGAN PUMPKIN CHOCOLATE CHIP COOKIES

Soft & Vegan Pumpkin Chocolate Chip Cookies - Too Polished

HAPPY OCTOBER 1ST!

I feel like I’ve been waiting for October since, uh, last October and I’m SO EXCITED it’s finally here!

I’ve been cooking up a lot of delicious fall treats, including many things pumpkin. A friend told me how delicious pumpkin chocolate chip cookies were, and so I thought I would try making some of my own. Turns out, they’re even better than I thought they would be!

These cookies have a soft, muffin-top texture which keeps them from tasting too sweet and just the right amount of fall flavor. They’re simple and don’t require many special ingredients, and they’re a real crowd-pleaser, vegan or otherwise!

Soft & Vegan Pumpkin Chocolate Chip Cookies - Too Polished

Check out the full list of ingredients here!

Soft & Vegan Pumpkin Chocolate Chip Cookies - Too Polished

DIRECTIONS

Heat oven to 350 degrees. Combine sugar, flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and all spice into a food processor. Process until dry ingredients are mixed.

Add pumpkin, vegetable oil, and applesauce to dry ingredients. Process until fully mixed.

Fold in chocolate chips thoroughly. Let cookie dough sit for 10 minutes to ensure best texture for baked cookies.

On parchment paper or greased pan, use an ice cream scoop to place cookies onto sheet. Bake for 10-12 minutes, or until cookies are slightly brown around edges.

Eat and enjoy!

Soft & Vegan Pumpkin Chocolate Chip Cookies - Too Polished

. . . 

There you have it! Cookies you make and eat all month long for yourself or any other occasion!

Thanks for stopping by!

XO

Kasey

Soft & Vegan Pumpkin Chocolate Chip Cookies - Too Polished

Leave a Reply