1 c dairy free butter
1 c white sugar
1 c light brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 c canned pumpkin puree
3 c ap flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
12oz dairy free chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with parchment and set aside.
In the bowl of a stand mixer, cream butter and sugars together until light and fluffy. Add the eggs and mix until combined thoroughly. Add vanilla and pumpkin and mix until combined.
Add all remaining ingredients except chocolate chips to bowl and mix until combined. Add chocolate chips and beat until spread throughout the dough.
Place dough uncovered in fridge for 30 minutes to chill.
Scoop a heading tablespoons of dough onto sheet approx 2" apart. Bake 15-20 minutes (for me 18 was perfect) until cookies are just starting to brown around the edges. Let cookies rest on the sheet for about 4-5 minutes and then transfer to wire rack to cool completely.
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