Ingredients for Pumpkin Chocolate Chip Softies
- Flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Cinnamon
- Pumpkin Pie Spice
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- Granulated Sugar
- 1 teaspoon vanilla extract
- Vegetable Oil
- 1 cup pumpkin puree
- 2 tablespoons egg replacer (follow package directions)
- 1 cup chocolate chips
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How to Make Pumpkin Chocolate Chip Softies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, cream together ½ cup (1 stick) unsalted vegan butter, softened, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Add 1 cup pumpkin puree and 2 tablespoons egg replacer (follow package directions for equivalent to 1 large egg). Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips.
- Drop heaping tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
76g
Fat
13g
Carbs
11g
