Is mid-September too early to break out the pumpkin recipes? I don’t think so. It is after labor day. And I have put away all my summer whites. . . What better way to welcome fall then with some yummy-in-my-tummy cookies!?
Don’t be afraid, put that bikini away and start baking! Fall is coming!
What you’ll need:
1 1/4 cup flour
1 tsp. baking soda
1 tbsp. cinnamon
1/2 tbsp. nutmeg
1 tbsp. ground ginger
1 tbsp. salt
1/2 cup vegan butter, soften
1 cup pumpkin puree (canned is fine. You can even use pumpkin pie mix for extra yummy)
1/2 cup sugar
1 cup brown sugar
1 egg replacer
2 tsp. pure vanilla extract
2 cups oats
What you’ll do:
Preheat the oven to 375 degrees.
Sift the flour, baking soda, spices and salt into a bowl and set aside.
Cream the butter with the sugars until smooth. Add the “egg” and vanilla and mix well. Blend in the pumpkin. Then gradually add in the flour mixture.
Fold in the chocolate chips and oats.
Using a teaspoon or cookie scoop, place large gum-ball size dollops on a cookie sheet lined with parchment paper or a silpat.
Now you can either bake as is, or if you like really salty cookies like me, you can sprinkle some salt on the dough before baking.
Bake for 9 minutes.