Oh man, I am a sucker for cookies. My Mamaw made the best chocolate chip cookies. Perhaps it’s the memories of making cookies with her that instilled a love of making them (and eating them) myself. These chocolate chip pumpkin oat cookies are a spin off of hers – creamed vegan butter, sugar, vanilla, and the likes.
I add oats and pumpkin to this recipe because 1) I really like the texture oats provide a vegan cookie, and 2) it’s fall time so everything is pumpkin right now! I wouldn’t necessarily call these fall time cookies, because well, all cookies can be enjoyed any time of the year.
When canned pumpkin hits the stores and is constantly on sale, then of course I have to buy it (and put in everything). Making your own pumpkin puree is an excellent way to reduce waste this season. However, it can be difficult if you’re short on time. Canned pumpkin may be more cost-effective for you. Do what’s best for you and your family.
This recipe uses canned pumpkin. I add chocolate chips because my husband loves chocolate chip cookies. I’m a fan of them with or without the chocolate chips, but keep in mind that the cookies won’t be as sweet if you decide to omit them. Adding chopped walnuts also gives these cookies a nice flavor and texture.
Cream the vegan butter and pumpkin. Then, add sugars and vanilla, and cream until smooth.
Whisk together dry ingredients in a separate bowl. Whisking your dry ingredients separately before adding them to the wet ingredients ensures that there are no clumps of baking soda or powder.
Also note, most vegan butter contains sodium. Adding salt to this recipe is optional.
Slowly stir in dry ingredients to wet. Your dough will be slightly sticky.
Next, add chocolate chips and walnuts, if using. For this particular batch, I used Trader Joe’s semi-sweet chocolate chips, but I usually use Enjoy Life chocolate chunks.
These are drop cookies, so scoop a spoonful of dough and drop them onto your baking sheet.
Bake cookies for 11-12 minutes. These are soft cookies, so you don’t want them to get to crisp or the bottoms to brown.
Immediately transfer cookies from the cookie sheet to the cooling rack to prevent bottoms from hardening.
Let cool, share with your friends, and enjoy.
Chocolate Chip Pumpkin Oat Cookies
- 3/4 cup Earthbalance, softened
- 1 cup pumpkin puree
- 1/2 cup cane sugar
- 1 cup light brown sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup walnuts, chopped (optional)
- Preheat oven to 375.
- Cream together softened Earthbalance and pumpkin puree.
- Add sugar, brown sugar, and vanilla extract. Cream until smooth.
- Whisk together dry ingredients in a separate bowl.
- Stir dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips and chopped walnuts.
- Bake for 11 minutes.
- Transfer cookies to cooling rack immediately to prevent bottoms from getting crispy.
- Let cool, and enjoy.