Pumpkin Spiced Chocolate Chunk Cookies (Vegan and Gluten Free)
This recipe allows you to make soft and delicious pumpkin spiced cookies loaded with big chocolate chunks in less than 20 minutes!
Servings: 12 cookies
Pre-heat your oven to 350°F/177°C. Then, get a baking sheet or two ready. I like to line mine with parchment paper for easy clean-up, but any ol' non-stick sheet will do on it's own!
Then, add the Peanut's Bake Shop cookie mix, pumpkin puree, water, oil and pumpkin pie spice to the bowl. Stir thoroughly for a good minute or two to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of water. However, the goal is to have just enough moisture to combine all the ingredients.
Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 - 14 minutes or until they're matte rather than shiny. It's definitely better to slightly under bake than over bake.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- This recipe works the best with a Peanut's Bake Shop Chocolate Chunk Cookie Kit.
- Be sure to buy plain pumpkin puree at the grocery store and not pumpkin pie filling.
- For those asking about the cast iron pumpkin cocotte seen on my stove in the photo above, THIS is where I got it.
- You can find flat parchment sheets HERE.