Thursday, October 13, 2011


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.


Mary Kelly said...

YUM!!! Pumpkin/chocolate chip is one of my favorite flavor combinations!

Nancy said...

Mine too!!

Ivon said...

I bet it would be better without the chocolate chips. :)

Sherri said...

We are about to enter the world of I am making these!!!

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