Well the leaves are falling even more and turning even brighter shades of red. The weather is getting colder and people are getting ready for the holidays. Readers, you know what time it is. Its Pumpkin Time! Woot Woot!
I was in the mood to bring some cookies to my Wednesday youth group, and my pumpkin fetish was of no help. They usually want nice, crisp edges with a bit of softness right in the middle. But common now. Who doesn’t love some good old fashioned pumpkin cookies? Warm and soft . A little puffy (unless making the ones from VCTOYCJ)and…chocolatey? That’s right. I said it. I put chocolate chips in these babies.
Well I guess I shouldn’t hoard the recipe. Its too good not too share.
Vegan Pumpkin-Choc. Chip Cookies
1/3 apple sauce
1/2 cup sugar
1 cup canned pumpkin
1 3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup water
2 tbsp. Pumpkin spice
-Preheat your oven to 350 degrees F. Oil a cookie pan.
-Stir together your apple sauce, sugar, and pumpkin until it is well blended.
-Add in the rest of your ingredients (except chocolate chips) and mix it all together.
-Mix in the chocolate chips. Use your hands if you have to incorporate them (that’s the fun part!).
-Scoop rounded tablespoons of cookie dough onto your cookie sheet. Mash them down lightly. (they may need help spreading).
-Bake for 12-16 minutes, or until they are a little brown on the outsides. Take them out of the oven and let them sit for 5 min. on the pan before transferring them to a cooling rack (or to your stomach).
I think someone is eye-balling my cookies….
Maybe not. It doesn’t appear he has eyes….
These cookies are so soft and chocolaty and absolutely delicious! Great for the fall season, or any season if you are able to hold onto your pumpkin for that long. And the whole-wheaty goodness in them will give you the nutrition to balance out all the other halloween junk and bags of candy you plan to eat!
What types of festive things do you make for Halloween?
-Andrew “VegMuffinMan” Morrison-