When I worked at the Whole Foods bakery, each fall would commence with the so very popular, seasonal Pumpkin Drop Cookie: a warm pumpkin and spice cookie filled with chocolate chips. Coming out of the oven the autumnal aroma would make my mouth water.  Oh how I wanted to bite into one of those chocolate-y pumpkin cookies and taste the nutmeg and cinnamon on my lips.

But alas, they were not vegan.

This season, my first fall with a little extra time, I have been excited to make my own Pumpkin Chocolate Cookies. And finally, after several attempts, the Pumpkin Oatmeal Chocolate Chip Cookie was born: a gooey oatmeal chocolate chip cookie bursting with pumpkin and spices.

Pumpkin Oatmeal Chocolate Chip Cookies
makes 16-18 cookies

1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/2 cup non-hydrogenated vegan butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup + 3 tbsp pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.

In a large bowl, with a handheld mixer or stand up mixer, beat the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine.  Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.

Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden.