If you haven’t noticed, I’m a little obsessed with pumpkins. In the fall, I try to incorporate pumpkin into as many goodies as possible. I’m thrilled that a pumpkin-related recipe is the first I share on Blacksburg Belle.
When my husband and I were brainstorming names for these cookies, my man said that the fluffy consistency of the cookies was more like pumpkin bread than a cookie. That’s how the name came to be.
This recipe makes a dozen cookies.
1/4 cup vegan margarine, melted
1/3 cup unsweetened applesauce
1 cup pumpkin pie filling
1 teaspoon Ener-G egg replacer, whisked with 1 tablespoon of water
1 teaspoon vanilla extract
3/4 cup almond flour
3/4 cup brown rice flour
1/4 cup evaporated cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons flax meal
1/4 teaspoon sea salt
1 teaspoon arrowroot
1/2 cup vegan chocolate chips
1. Preheat oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. In a mixing bowl, combine the melted margarine, unsweetened applesauce, pumpkin pie filling. Mix until smooth and creamy.
4. Add the egg replacer and vanilla flavoring. Stir until combined.
5. In a separate mixing bowl, whisk together the almond flour, brown rice flour, evaporate cane sugar, baking powder, baking soda, flax meal, sea salt, and arrowroot.
6. Mix the wet ingredients with the dry ingredients. Fold in the chocolate chips and mix until incorporated evenly.
7. Use an ice-cream scoop to drop spoonfuls of the cookies onto the parchment lined baking sheet. The cookies won’t spread too much.
8. Bake for 22 to 25 minutes–until lightly browned.
9. Remove from the oven and cool on a wire rack.
Want to add some cheer to someone’s day?
Put four or five of these cookies in a recycled mason jar. Tie a piece of baker’s twine around the top and add this FREE printable tag I designed just for these cookies.