Ingredients
Units
Scale
- 113 g salted vegan butter (melted)
- 150 g light brown sugar
- 53 g granulated sugar
- 1/3 cup blotted pumpkin puree
- 2 tsp vanilla extract
- 188 g all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground all-spice
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 90 g chopped vegan dark chocolate (plus more for decoration )
Instructions
- Start by blotting the pumpkin puree, by placing 2 kitchen tissues in a bowl, flat. Add in the pumpkin puree, blot 2-4 times with more tissues. (Just blot around 70% off the water out, no more – we don't want dry cookies!!) Measure the pumpkin puree after it's been blotted.
- In a bowl, combine melted vegan butter with both sugars. Add in the blotted pumpkin puree and vanilla extract. Mix until well combined.
- In another bowl, combine all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder and salt. Give the wet ingredients a mix again, then pour over the dry. Fold together until combined, then fold in the dark chocolate chunks. The cookie dough will be a little sticky but don't worry! Cover the bowl with a plate and refrigerate for 30 mins.
- Pre-heat oven at 180°C/356°F and line a baking tray with parchment paper.
- Remove the cookie dough from the fridge, roll into 1 1/2 tbsp balls. Into every cookie dough ball, press 1-3 little chunks of chocolate. Place on the baking tray, leaving a 1-2 inch gap between each cookie, because they do spread! Bake for 12-14 minutes.
- While the cookies are still warm, sprinkle with sea salt flakes. Allow cookie to cool for 10-15 minutes on the baking tray, then transfer onto a cooling rack and cool for 2-4 hours. Enjoy!
Nutrition
- Calories: 231
Find it online: https://cookingwithparita.com/recipe/soft-chewy-pumpkin-cookies/