Do you know how I avoid #pumpkinburnout in the fall? I don’t go crazy with pumpkin between October 1st and November 30th, trying to work it into every little dish I prepare. That’s a hard no. What I do is spread out my pumpkin usage throughout the rest of the year. It’s all about balance. And that’s how I came to make these Pumpkin Double Chocolate Chip Cookies in March.
In fact, I had potential fall #pumpkinburnout in mind when developing this recipe. I keep a calendar on the wall in my kitchen that monitors my monthly pumpkin usage (It’s also where I track my period, my dogs’ monthly heartworm pills, and every time my head explodes when I hear the words “But her emails.”) and I’d noticed I was falling behind this month.
- 1/2 cup vegan butter at room temperature (1 stick)
- 1 cup + 2 tablespoons coconut sugar
- 1/2 15-ounce can pumpkin puree (about 1 cup)
- 3 tablespoons aquafaba
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 3/4 cups all-purpose gluten-free flour (I used Bob's Red Mill 1 to 1 Baking Mix)
- 1 heaping cup vegan chocolate chips