Yes, here’s pumpkin recipe #2! And bonus: these can be made vegan by using vegan margarine!
Earth Balance or margarine made of 100% soybean oil works well in baking. All you have to do is substitute the same amount of margarine for the butter. Warning: not all margarines are vegan. Some contain whey, lactose, casein and caseinate which are milk derivatives. Blue Bonnet Light Margarine and Smart Balance Light margarine are dairy-free/vegan. However, Smart Balance Light does not do very well in baking so I would stick with Earth Balance and make sure to read the labels of whatever margarine you do decide to use.
If you’re not vegan or lactose intolerant, what are you doing NOT eating butter?! BETTER STICK A STICK OF BUTTER IN THE BATTER BECAUSE BUTTER MAKES EVERYTHING BETTER. (:
The pumpkin in this recipe makes up for the lack of eggs so they stay super moist for DAYS (I don’t actually know how many because ours only lasted 3 days). Also, before I get to the recipe, I should warn you that I never measure chocolate chips when I bake cookies because, as a rule, more chocolate = more noms, right? Well, with these cookies, maybe don’t add the whole 12oz bag like I did (or do…) because it takes away from the pumpkin flavor. But you can definitely tell these are different than your run-of-the-mill chocolate chip cookies because of all the delicious spices! Hope you enjoy.
Super Soft (Egg-less) Pumpkin Chocolate Chip cookies
adapted from Baked by Rachel’s Perfect Soft Batch Pumpkin Chocolate Chip Cookies.
10 Tbsp unsalted butter, softened
1/2C granulated sugar
1/2C light brown sugar
6 Tbsp pumpkin puree
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp ground ginger
3/4 tsp baking powder
1/2 tsp baking soda
2C all purpose flour
1 ¼ C semi-sweet chocolate chips
1. In a large bowl, cream together butter and sugars.
I always do this by hand with a wooden spoon because more love goes into them this way – my best friend’s mom taught me this in middle school and her cookies were always AMAZING. So forever and always, I will mix my cookies by hand but you can also use a stand mixer if you think I’m nuts and don’t want to build up an insane amount of muscle in just one arm.
2. Mix in pumpkin, vanilla and dry ingredients. Mix well until there are no streaks in the batter.
3. Stir in chocolate chips.
4. Cover and chill overnight (I think you can wait up to 3 days and still be ok).
5. Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper if you don’t have one. But if you do a lot of baking, these will save your life. This one comes in a 2-pack: Silicone mat
6. Place 2in balls of dough approximately 2 inches apart on prepared baking sheet.
7. Bake for 10-12 minutes depending on your oven. The original recipe said to bake for 10-11 min but my cookies were still pretty un-done at 10 min.
8. Let cookies cool for 2 minutes on the baking sheet, then transfer to wire rack to cool completely.
9. Dunk in milk and enjoy!