Pumpkin Chocolate Chip Softies

"Soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!"
 
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photo by thesinglebite photo by thesinglebite
photo by thesinglebite
photo by TexasKelly photo by TexasKelly
Ready In:
30mins
Ingredients:
13
Yields:
12-15 cookies
Serves:
12-15
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ingredients

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directions

  • Pre-heat oven to 350 degrees.
  • Mix dry ingredients in a bowl and set aside.
  • In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
  • Stir in chocolate chips.
  • Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.

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Reviews

  1. This was a good cookie- definitely more of a cake like cookie, and not a traditional cookie texture. I liked it for something different. I used mini chips (would have preferred regular ones, but that was all I had) and added some chopped pecans as well. Because this was more of a cake like cookie, although they were very moist, I was thinking of trying to dip the tops in some type of glaze, like a cream cheese glaze or something, but really they are fine as is. I just have a terrible sweet tooth and can't help but always try to make something more sweet than it already is. Thanks for posting the recipe, I really did enjoy the cookies.
     
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