Vegan Pumpkin Chocolate Chip Cookies

Are you tired of pumpkin yet? We aren't! In fact we just prepared another 12 cups of pumpkin puree, some of which we will freeze so we can enjoy fresh pumpkin a few months from now. But doesn't pumpkin need one more chance, one last hoorah, before we put it away for a bit?

Yes, we have had pumpkin bread, pumpkin muffins, pumpkin coffee cake, pumpkin pastries, and pumpkin pie. But with cookie season starting I wanted to try something new. Pumpkin chocolate chip cookies! These cookies have just the right flavors to mark the end of fall and ease us into the cookie, mint chocolate, and eggnog season.

These cookies are delicious straight from the oven with a nice latte, hot chocolate, or a cup of milk.

The first thing you need to do is cream together the butter with the sugars. Then you mix in the pumpkin puree.

Next mix in all dry ingredients until thoroughly combined.

Finally, place tablespoon size scoops of batter on cookie sheet 2 inches apart and place in preheated oven for 8-11 minutes or until cookies are golden.

Finally, enjoy with your favorite beverage and relax for a moment before the whirlwind that is December!

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Pumpkin Chocolate Chip Cookies

Makes Approximately 24 Cookies

30 Minutes

Ingredients:

• 2/3 cup Sugar

• 2/3 cup Brown Sugar

• 1 cup Butter

• 1/2 cup Pumpkin Puree

• 1 tsp Vanilla

• 2 cup Flour

• 2 1/2 cup old fashioned oats

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 2/3 cup chocolate chips

Directions:

1. Preheat oven to 350º F.

2. Cream butter and sugars together

3. Mix in pumpkin puree and vanilla

4. Combine dry ingredients together

5. Mix dry ingredients into wet ingredients

6. Scoop tablespoon size pieces onto cookie sheet approximately 2 inches apart.

7. Bake 9-11 minutes or until golden brown.