pumpkin chocolate chip cookies

What happens when you take a cookie classic and add some *spice*? You get these perfectly autumnal Pumpkin Chocolate Chip Cookies made by our friend Diane (@TheBeetDrop). Luckily for us, chocolate and pumpkin are a match made in cookie heaven. The pumpkin adds moisture and density (no eggs needed!) while keeping the edges nice and crispy. We like to add our Oat Milk Chocolate Chips with a heavy hand, so there's a touch of melty sweetness in every bite. The best part about these chocolate chips? They are made with only a handful of real, responsibly sourced ingredients and zero artificial sweeteners or additives. Oh, and the ingredient list is so short, you probably have everything you need for these cookies already sitting in your pantry! *Makes around 10 extra-large cookies (⅓ cup dough per cookie) or 16 - 20 medium Ingredients: Dry

• 2 cups flour
• ½ t. baking soda
• ¾ t. salt
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon

Wet

• ¾ cup vegan butter (melted)
• 1 ¼ cup brown sugar
• ¼ cup white sugar
• 2 t. vanilla
• ⅓ cup pumpkin puree
• 10 ounces of chocolate chips (1 bag ESC oat milk + dark chocolate 55% chips)

How To:

1. Mix dry ingredients in a medium size bowl. Set aside.
2. In a large bowl mix together melted butter and sugars.
3. Mix in the rest of the wet ingredients.
4. Add dry mix to wet in two batches. Stir until combined.
5. Mix in chocolate chips, reserving a couple of tablespoons for topping cookies. 6. Cover bowl and let chill in fridge for 1- 2 hours.
6. Line a baking sheet with parchment paper.
7. Preheat oven to 325° F.
8. Scoop cookie dough into balls and space 4 inches apart on baking sheet. Do not flatten dough balls. (I like to make these cookies extra big and use around 1/3 of a cup of dough per cookie)
9. Top each dough ball with some more chocolate chips (optional)
10. Bake for 20 minutes. They will feel soft when coming out of the oven but will set up over the next few hours.
11. Let cool completely on the pan before serving to allow cookies to set.

Tips:

• Be sure to let the dough chill for at least 1 hour before scooping and baking. This ensures the best texture.
• These cookies keep very well in an airtight container. They keep their moisture & great texture for many days! They can also be frozen.
• 20 minutes in the oven works great for large chewy cookies with slightly crispy edges and gooey centers. If you make smaller cookies, you will need to bake for less time.

Enjoy!