What’s better this season than vegan pumpkin cookies? One with chocolate chips! This pumpkin cookie remains perfectly soft throughout the week, which I personally love!
First, you’ll begin by softening the butter. I leave this on the counter for about 30 minutes until I can easily press with my index finger. After that, mix together the butter and sugar. Once those are thoroughly mixed, add in the pumpkin puree, continuing to mix, and then the flax egg. Keep mixing well.
Next, you’ll drop in the chopped dates, walnuts, vanilla, baking soda, baking powder, cream of tartar, cinnamon and salt. Then add the flour and keep on mixing! Wipe off the paddle as you need to make sure everything is evenly mixed. Finally, add the chocolate chips.
Once the dough is mixed, I like to let it chill in the refrigerator for about 30 minutes. The pumpkin is quite tacky, so chilling makes it a little bit easier to work with.
Meanwhile, when your dough chills, you can preheat the oven to 375 degrees, and prepare your baking sheet. I use a silpat mat, but you could also use parchment paper, or a greased sheet. After the dough has chilled, I scoop out using a soup spoon and roll into a ball. Place the ball on the cookie sheet, and gently press down to be more in a cookie shape (ie. flattened and less ball shape!) Cook these for 13-15 minutes, and let them cool on the cookie sheet before moving them to a cooling rack!
Since these are a soft cookie, I’ve got a few tips for ya!
yields 16 cookies
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