Pumpkin chocolate chip cookies

Pumpkin chocolate chip cookies

This is one of my favorite cookie recipes ever. Not becuase I think it tastes delicious (although it does), but becuase people get so happy when I show up with a plate of these. In fact, everywhere I've ever worked, people have gone absolutely crazy over this recipe. Literally, bat shit crazy. Like, WHEN ARE YOU GOING TO MAKE THOSE PUMPKIN CHOCOLATE CHIP COOKIES? THEY ARE SOOO GOOD.

MAKE THEM NOW.

Then I have to remind them that it's the middle of March. And that it's not nice to yell at the person who will decide your pumpkin chocolate chip cookie fate.

Side note: These cookies are only made during the months of October and November, which, I think, is what adds to the hype. Becuase really, they're just you're average pumpkin cookie - but when you restrict their availability to only 16.67% of the year, people get a little looney.

Pumpkin chocolate chip cookies

I tweaked the original version a bit, but only by adding an additional 1/2 cup of flour so the dough would be firm. If you'd prefer to use a cookie scoop (instead of rolling out the dough), omit 1/2 cup of the wheat flour and flatten the rounds before you put them into the oven. If you want to significantly reduce the sugar (to 1/4 cup) and replace the butter with applesauce, these make a really scrumptious breakfast cookie. Also, Cara, these are so simple to de-glutenize by substituting the flour with gluten-free flour and a bit of xanthan gum. See? I love you.

PUMPKIN CHOCOLATE CHIP COOKIES

1/2 cup vegan butter
3/4 cup cane sugar

2 teaspoons unsulphured molasses
2 teaspoons pure vanilla extract
3 tablespoons soft silken tofu
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda

1 1/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 cup rolled oats, optional
1/2 cup vegan mini chocolate chips

In a large bowl, mix the butter, sugar, molasses and vanilla extract with an electric mixer, on high speed, until creamy (15-20 seconds). Mix in the tofu, pumpkin puree, pumpkin pie spice, salt and baking soda; mix on high speed just until combined. Stir in the flour, 1/2 cup at a time, with a wooden spoon.  Mix in rolled oats, if using, and chocolate chips.

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. On a flat surface lined with parchment paper, roll out the dough until it is 1/4" thick; cut dough using a round, 2.5" cookie cutter. Line rounds on the prepared baking sheet and chill in the freezer for 10 minutes. Bake at 350˚F for 9-10 minutes. Store in an air-tight container for up to 3 days.