Click “SHOW MORE” below for full recipe and a link to other videos. I know this sounds like we are baking for autumn, but they are sooooo good, they will fit right in at any season.
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Pumpkin and White Chocolate Chip Cookies
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 sticks (8 ounces) vegan butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
3 teaspoons egg replacer powder
2 teaspoons water (2 eggs for non vegan cookies)
1 cup pumpkin puree, canned
1 1/2 teaspoons vanilla
2 cups vegan white chocolate chips
Preheat oven to 350F˚
In a large bowl combine flour, baking soda, pumpkin spice, cinnamon, cloves and salt. Sift trough a strainer and blend well. Set aside.
In another large bowl combine butter and both sugars. With an electric mixer or KitchenAid beat butter and sugar until creamy and fluffy.
Add vanilla and pumpkin puree and blend well.
Mix egg replacer with water and stir to combine before adding to butter mixture.
Mix well again until smooth and all ingredients are blended.
Add flour mixture and fold into butter mixture.
Add chocolate chips and fold in as well.
Drop dollops of cookie dough onto a pre-greased baking sheet and bake for 12 to 14 minutes.
Remove cookies from oven and let cool and a wire rack.
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Picture credit: Rai Vidanes on Unsplash