Is everyone getting ready for their Thanksgiving celebrations? I can't wait! I'm sure some people think that Vegans have a rough time enjoying Thanksgiving, but honestly it's one of my favorite days of the year! I love getting up early and cooking a special Thanksgiving breakfast.
This year I'm going to be making my Pumpkin Maple Cinnamon Rolls, Country Style Hash Browns, Veggie Bacon, Melon Salad, and Orange Juice. I haven't decided exactly what I'm making for dinner yet, but I'm hoping to get at least a couple of more recipes up for you guys before Thanksgiving! Now - on to the cookies!
I know pumpkin and chocolate may seem like a strange combination to some, but trust me. These cookies are to die for. I've made a few pumpkin/chocolate desserts in the past and these are my absolute favorite creations! They're so soft and chewy - I know you're going to love them!
*Adapted from this Taste of Home recipe*
- 1 cup vegan shortening
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup quick cooking oats
- 1 1/2 cups semi sweet chocolate chips
In a large bowl - cream together the shortening, white sugar, and brown sugar until light and fluffy. Beat in the applesauce, vanilla, and pumpkin.
In a medium bowl - sift together the all purpose flour, baking soda, and cinnamon. Stir in the quick cooking oats. Pour into the wet mixture in three stages to allow the wet ingredients to absorb the dry ingredients. Once everything is well combined - fold in the chocolate chips.
Drop the dough by the spoonful on a greased cookie sheet. Press the balls down slightly with the bottom of the spoon. Bake at 325 degrees F for 12-13 minutes until the cookies are lightly browned. Allow to cool on wire racks before serving.