1 cup (2 sticks) Earth Balance (or butter), room temperature
1 1/4 cup sugar
1 serving of EnerG egg replacer (or 1 egg)
1 cup canned pumpkin
2 tsp vanilla
3/4 tsp salt
1 tsp baking soda
1 TBSP pumpkin pie spice
2 cups flour
6 oz vegan semi-sweet chocolate chips
Preheat oven to 350. Grease a jelly roll pan.
Cream butter and add sugar, egg, pumpkin and vanilla and beat until smooth. Add dry ingredients and mix until just combined. Fold in chocolate chips.
Bake for 20-25 minutes.
Enjoy this deliciousness that tastes like fall.
PS - If your house is like my man clan, these cookies will be devoured. Be prepared to make another batch.