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    Pumpkin Chocolate Chip Cookies


    • 1/2 cup vegan butter, melted
    • 3/4 cup brown sugar
    • 1/2 cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 3/4 cups gluten-free flour (1:1 baking blend)
    • 1 teaspoon fine sea salt
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 cup dairy-free dark chocolate chunks
    • 1/2 cup salted pumpkin seeds
    • Optional: coarse sea salt for sprinkling


    1. Preheat the oven to 350°C and prepare two cookie sheets with parchment paper.
    2. In a large mixing bowl, combine the melted butter, brown sugar, pumpkin puree, and vanilla extract and mix until smooth.
    3. Add in the flour, salt, baking soda, and baking powder and mix until a dough forms.
    4. Add in the chocolate chunks and pumpkin seeds and mix until just incorporated.
    5. With a 1 1/2 tablespoon cookie scoop, place the cookie dough approximately 2 inches apart from each other on the prepared cookie sheets and bake for 10 minutes.
    6. Remove from the oven and allow to fully cool on the cookie sheets. Sprinkle with coarse sea salt if desired. Enjoy!
    7. Cookies should be stored at room temperature in an airtight container for up to 7 days.


    Notes: These cookies can easily be made with regular dairy and gluten products. Cookies can be frozen in an airtight container for up to 3 months.


    Thanks to @cakedbykatie