Pumpkin Spice Cookies-Plant-Based

 I found this recipe in my drafts folder, (from 9/26/24) - I think I was waiting for a photo. We inhaled these. 

Fall is (was) in the air and I was craving these cookies this morning. I felt certain I had made them previously with very few ingredients, but couldn't find any recipes which matched what was in my mind. 

As I trolled the internet looking for pumpkin spice plant based cookies, everything I found used white or brown sugar and butters or oils-all of which we opt to avoid.

Here's my adaptation of several recipes I found-but tweaked with more plant based ingredients.

1/2 c. Mashed Avocado-approximately one small avocado (soy yogurt, banana or applesauce could be used here too, however banana may not have a neutral taste) 

1.5 c. Dates

3/4 c. Pumpkin (I cook pumpkins in the fall, then freeze them bags in 2 cup portoins)

1.5 c. Whole wheat pastry flour

1 t. Vanilla

1.4 t. Sea salt

1/4 t. Baking powder

1/4 t. Baking soda

1 t. Cinnamon

1 t. Pumpkin pie spice 

2 T. aquafaba (as needed) (chick pea juice- I save this from cans, or when I cook chick peas and freeze in baggies for baking)

3/4 c. Vegan chocolate chips or coarsely chopped bar

1. Place dates in high speed blender, cover with boiling water and let soak for 10+ min. Drain water, then blend until it becomes a mostly smooth paste. 

2. Cream Avocado in mixing bowl. Add pumpkin and date paste and mix well. Add aquafaba and mix well.

3. Add dry ingredients, then chocolate chips. Mix well, add more aquafaba if needed to create a cookie dough consistency.

4. Place  in 2 inch balls on cookie sheet with parchment paper or silpat

4. Bake at 350* F for 12 minutes. Allow to cool on pan for 10 more minutes.