It’s not autumn without a healthy dose of pumpkin recipes! The other day Alyssa (who blogs over here) posted on Facebook that she was whipping up a batch of pumpkin cookies, and of course we all clamored for the recipe! It got me browsing around looking at different pumpkin cookie recipes, pumpkin drink recipes, and all other manner of pumpkin-flavored things in between.
Well, going back to the cookies: after looking at a few different recipes and tinkering with some vegan substitutions, here’s what I baked up today! These cookies are not only vegan, they’re easy to make and super-delicious.
- 1 cup canned pumpkin
- 1 cup oil
- 1 cup sugar
- 3 cups flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup chocolate chips (or break up a vegan chocolate bar into small chunks)
- 1 cup dried cranberries
Preheat the oven to 375 degrees Fahrenheit. Mix the pumpkin and oil together in a mixing bowl. In a separate small bowl, mix together the flour, sugar and other dry ingredients, except for the chocolate chips and cranberries. Add to the larger bowl and blend well. Add in the chocolate chips and cranberries, using more or less to taste. (I like tons and tons in my cookies, but you might use less or even omit one or the other.)
Drop in even spoonfuls onto cookie sheets and bake for 12-15 minutes. Remove from oven and place on a wire rack to cool. Makes two dozen cookies.