Soft pillowy cookies, perfect for this autumn season!
I recently tried the Starbucks Vegan Pumpkin cookie and thought "I could recreate this" and then I looked at the ingredients and it didn't even have pumpkin in it! How can it be a pumpkin cookie without any pumpkin? I could be incorrect here, but I did Google and that's what I found, if I'm wrong please correct me :) So my version absolutely does have pumpkin in, and it's the pumpkin that makes these cookies have a soft cake texture and the spices are so warming giving that autumnal aroma. I stuffed mine with chocolate chips instead of what Starbucks did (theirs had cranberries and seeds) and they are so more-ish, they didn't last long in my house. If you like a chewier cookie, leave them in the oven an extra few minutes to crisp the outside, but the pumpkin really makes these cookies more soft :)
Check out my other cookie recipes for more inspiration!
Recipe
Prep: 10 minutes + 1 hour chilling time
Cook: 15 minutes
Serves: 10-12 cookies
Ingredients
130g Plain flour
85g Light brown sugar
60g Caster sugar
90g Pumpkin purée
80g Butter - vegan
1 tsp Vanilla extract
170g Chocolate chips - vegan
1 tbsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
½ tsp Allspice
¼ tsp Ground cloves
½ tsp Baking soda
½ tsp Baking powder
Method
✿In a large bowl, beat together the butter and sugars until fluffy and combined. Add in the pumpkin purée and vanilla and beat again.
✿Stir in the flour, spices, baking soda, powder and salt until you have a dough texture, then fold in the chocolate chips.
Place the cookie mixture in the fridge for about an hour until firm.
✿When ready to bake, preheat the oven to 170C and line a couple of baking trays with baking paper.
✿Scoop out about 1-2 tbsp of cookie dough and place on the baking tray, keeping them in circular shapes - you can't roll these cookies in your hand so a spoon will have to do, don't worry they spread out! Make sure you keep space between each cookies.
✿Once you have used up all of the mixture (I got about 11 cookies depending on big/small you make them) place the trays in the oven and bake for about 15 minutes until starting to brown on top. If you want a crispier cookie, leave them in a few minutes longer or until you are happy with the texture.
✿Leave to cool on the trays until cool, then transfer to an airtight container. They are best at room temperature. Enjoy!
Christina
xx
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