Pumpkin chocolate chip cookies

Pumpkin chocolate chip cookies

This is one of my favorite cookie recipes ever. Not becuase I think it tastes delicious (although it does), but becuase people get so happy when I show up with a plate of these. In fact, everywhere I’ve ever worked, people have gone absolutely crazy over this recipe. Literally, bat shit crazy. Like, WHEN ARE YOU GOING TO MAKE THOSE PUMPKIN CHOCOLATE CHIP COOKIES? THEY ARE SOOO GOOD. MAKE THEM NOW. Then I have to remind them that it’s the middle of March. And that it’s not nice to yell at the person who will decide your pumpkin chocolate chip cookie fate.
Side note: These cookies are only made during the months of October and November, which, I think, is what adds to the hype. Becuase really, they’re just you’re average pumpkin cookie – but when you restrict their availability to only 16.67% of the year, people get a little looney.

Pumpkin chocolate chip cookies

I tweaked the original version a bit, but only by adding an additional 1/2 cup of flour so the dough would be firm. If you’d prefer to use a cookie scoop (instead of rolling out the dough), omit 1/2 cup of the wheat flour and flatten the rounds before you put them into the oven. If you want to significantly reduce the sugar (to 1/4 cup) and replace the butter with applesauce, these make a really scrumptious breakfast cookie. Also, Cara, these are so simple to de-glutenize by substituting the flour with gluten-free flour and a bit of xanthan gum. See? I love you.


1/2 c. vegan butter
3/4 c. cane sugar
2 tsp unsulphured molasses
2 tsp pure vanilla extract
3 tbsp soft silken tofu
1/2 c. pumpkin puree
1 1/2 tsp pumpkin pie spice
1/2 tsp fine sea salt
1/4 tsp baking soda
1 1/4 c. unbleached flour
3/4 c. whole wheat flour
1/2 c. rolled oats, optional
1/2 c. vegan mini chocolate chips

In a large bowl, mix the butter, sugar, molasses and vanilla extract with an electric mixer, on high speed, until creamy (15-20 seconds). Mix in the tofu, pumpkin puree, pumpkin pie spice, salt and baking soda; mix on high speed just until combined. Stir in the flour, 1/2 cup at a time, with a wooden spoon.  Mix in rolled oats, if using, and chocolate chips.
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. On a flat surface lined with parchment paper, roll out the dough until it is 1/4″ thick; cut dough using a round, 2.5″ cookie cutter. Line rounds on the prepared baking sheet and chill in the freezer for 10 minutes. Bake at 350˚F for 9-10 minutes. Store in an air-tight container for up to 3 days.


6 thoughts on “Pumpkin chocolate chip cookies

  1. I would never yell at you Ashlae! I would politely and quizzically inquire upon more of those delicious cookies. And then, if at that point you tell me I have to wait, well, let's just say the threats will ensue… hehe. These look SO GOOD! I think I am going to make them gluten free and making some today…

  2. They're so perfectly round..geeze. Thanks for setting the bar that I'll never be able to reach! :)I can't make things into perfect shapes like that. I can't do anything neatly at all, really. I can't keep within the lines in a colouring book. I can't even drive in a straight line, I just swerve!But I have no idea why this has anything to do with these amazing pumpkin chocolate chip cookies that I wish I were eating right now.

  3. Hey Ashlae! How can I make these just regular ol' chocolate chippers (sans pumpkin)? What would I replace the pumpkin with? More silken tofu? It'd be awesome if you could answer. 🙂 I love this blog btw. And your recipes, photography…gorgeous.- Monica

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