These vegan chocolate chip cookies with pumpkin and pecans taste great together with the sweet flavors of fall. The pumpkin makes it moist and rich, and the pecans and chocolate chips give it a satisfying crunch and sweetness. These are great for fall parties or any time you want a sweet treat!
Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup coconut sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 cup chopped pecans. 1/2 cup vegan chocolate chips.
Instructions: Warm the oven up to 175F 350C. Butter the coconut oil and add the pumpkin puree, coconut sugar, and vanilla extract. Mix the ingredients together well in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a different bowl using a whisk. Mix the dry and wet ingredients together slowly until a dough forms. Mix in the chocolate chips and chopped pecans. Place dough balls on a baking sheet that has been lined with parchment paper, leaving space between each cookie. For 12 to 15 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.
Prep Time: 15 minutes
Cook Time: 15 minutes
Blue Couch Productions
