Pumpkin Chocolate Chip Cookies FTW

I told you I would use a lot of my pumpkin puree while home and I was not kidding. I used Rainbow Nourishment‘s delicious recipe, but made a few tweaks. And I used the Ghirardelli Non-Dairy Dark Chocolate Chips I had in the freezer. I really love the chocolate flavor, but they are so flat and thin they spread in an odd way and look ever so slightly scrumptious than a chip with more width.

Another note–I used coconut oil instead of vegan butter as I often prefer to do. It made the cookies pretty cakey. Fine with me, but just thought I’d make the distinction.

There’s the odd chip spreading… but oh how delicious

They were put in the fridge overnight after cooling because we wanted to go to bed. But that helped firm them to a really nice texture

Golden delicousness. There is pumpkin in there, but you can’t tell from the coloring. In fact I am convinced that food bloggers either add a hint of food coloring or tinker with pictures in the post processing. I never get orange goodies when I use pumpkin… but perhaps it’s because I always process at least one white pumpkin in with the orange when I break ’em down.

How splendid they look on the porch bathing in the fall sun.