7 ½tablespoonsvegan plant butter, cool room temperature OR shortening such as Nutiva(100 grams)
⅓cupcanned pumpkin, measure after draining on a paper towel**(80 grams)
1tablespooncold, well-shaken and stirred full fat coconut milk(20 grams)
1teaspoonvanilla
½cupdark chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Stir together the flour, baking soda, baking powder, salt until very well blended. Add the brown sugar and pumpkin pie spice and mix again until well blended. Set aside.
In a mixing bowl, using an electric mixer or just a heavy duty rubber scraper, beat or mash the plant butter until creamy. Add the pumpkin, coconut milk and vanilla and stir with the mixer or by hand just until blended – no need to whip it.
Add the flour mixture to the pumpkin mixture to make a fairly soft but scoopable dough, then stir in the chocolate chips. Using a medium cookie scoop, scoop out 14 rounds of dough. You can bake all the dough rounds immediately or put them on a plastic wrap lined plate, cover and chill.
Space dough about 2 ½ inches apart on the baking sheet and bake at 350 for about 12-14 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
Notes
To drain pumpkin, spoon a heaping half cup of it onto a small stack of paper towels and use the back of a spoon to lightly press out extra water moisture.