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Pumpkin-Chocolate Chip Cookies (Or Muffins)

What you need: 

2 cups flour
2 cups powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 (15-ounce) can pumpkin pie filling
1/2 cup vegan margarine, softened (oil if you don't have butter)
1/2 teaspoon lemon juice (optional)
1 tablespoon cinnamon (optional)
pinch nutmeg, or to taste (optional)
vegan chocolate chips, to taste
walnuts, chopped, to taste (optional)
1/4 cup poppy seeds (optional)

What you do: 

1. With the cooking rack in the middle position, preheat the oven to 350 degrees F. If you don't have good non-stick baking sheets, be sure to oil/grease the baking sheet-to be safe.
2. Mix flour, powdered sugar, powdered sugar, and salt in a large bowl and set aside. In another, medium sized bowl, mix pumpkin, margarine, and lemon juice.
3. Add the pumpkin mixture to the flour mixture. Mix well and make sure all of the lumps are smoothed out. Then add cinnamon, nutmeg, and chocolate chips. Note: you can also add walnuts or poppy seeds for an added bit of flavor and texture at this time in the process, as well.
4. Take a spoon and spoon out blobs of the dough onto your pan/baking sheet and then flatten them either by hand or with the spoon (I find getting your hands dirty and flattening the cookies by hand works faster and easier than the spoon-the batter is super sticky). You could also use muffin pans and make muffins instead of cookies (the cooking times if you choose muffins, may vary, depending on the size of the muffins and the material the pan is made out of). You'll want to be sure to use muffin liners/cups I always have a heck of a time getting them out of the pan after if I don't use them, even with a good non stick pan---though the silicone pans do seem to be ok without liners.
5. After your mixture/dough is ready and on the form you like it (either muffins in a muffin pan, or cookies on a cookie sheet/pan and then flattened), put it in the oven for 10 to 15 minutes (usually 10 minutes is perfect-but that always depends on the oven). The cookies (or muffins) should be lightly colored, not too browned at all-they barely change color when they are done and you do NOT want them to be cooked until they are hard. These will be moist and cakey cookies or muffins. Once out of the oven, you can take them off immediately and let them cool on a plate or rack. Enjoy!!!
Source of recipe: I have been baking since I was quite small, and I have been vegan for a few years. I came up with this recipe when I was thinking of something neat and new to try out to show my family that YES, you really can have tasty vegan foods-without sacrifice.

Preparation Time: 
5 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These were tasty but definitely more like muffins than cookies.  Even after adding an extra 1/2 cup of flour because it was more like a batter than dough, they came out so cakey that as cookies they were hard to remove with a spatula and fell apart. After one pan as cookies, I poured the rest of the batter into a cake pan and baked for a 1/2 hour. It came out great as a pumpkin cake/pumkin bread.  I recommend this recipe to others but would do it more as a cake or muffins. Cheers!

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