So I figured before Halloween rolled around I had to update at least one pumpkin recipe. I have no costume yet to speak of (with events beginning tomorrow night!) but I've had plenty of pumpkin to occupy the mind.
These cookies are perfect if you're looking for something not too sweet, but light and flurry. These little pillowy gems have a spongy texture--a perfect comfort food with an eye towards health. My favorite part of these cookies is the substituted coconut oil! Raw Virgin Coconut Oil is my new favorite ingredient, even outside of the culinary sphere (best facial moisturizer yet and lovely for your hair). This recipe is adapted from here.
- 1 cup canned pumpkin
- 1/2 cup vegan white sugar (or turbinado)
- 1/2 cup light brown sugar
- 1/3 cup coconut oil
- 1 cornstarch "egg" (mix 1 tablespoon cornstarch + 1 tablespoon water)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
- Combine pumpkin, sugar, coconut oil, and cornstarch "egg". In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Add flour mixture to pumpkin mixture and mix well.
- Add in vanilla and chocolate chips.
- Shape and flatten dough (about a tablespoon's worth) on parchment paper lined cookie sheet with at least 2 inches between--these cookies spread some! Be warned, this mixture is a bit sticky and hard to handle, but a little water on your hands will help do the trick. If your mixture is not sticky enough, add a bit more flour.
- Bake cookies at 350 degrees F (175 degrees C) for approximately 10-15 minutes or until lightly brown and firm. Enjoy!