Join me and my hungry co-host Raina as we bake some Pumpkin Chocolate Chip Cookies and make some delicious doggie treats!

Pumpkin Chocolate Chip Cookie Recipe (my version)
adapted from Mayim's Vegan Table Cookbook

Ingredient's
Nonstick cooking spray (I just use parchment paper)
8 tablespoons (1 stick) vegan margarine (I used butter)
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup canned pumpkin
Egg replacer to equal 1 egg (I used 1/4 cup applesauce, other suggestions are 1/4 cup mashed banana, vegan egg replacement products or an actual egg, if you don't mind non-vegan cookies)
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground nutmeg
pinch of mace (I did not use nor have I ever used, it is optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (I did not add any additional salt, I try to stay low sodium as much as I can)
1 cup vegan semisweet chocolate chips (I used regular chocolate chips, but unfortunately that part of the video got mistakenly edited out - SORRY!)

350 degree oven
Use a large bowl to mix margarine and sugars until creamy. Add the pumpkin and mix. Add the egg replacer and mix, then vanilla and stir well.
Stir together the dry ingredients in a separate bowl. Add the dry ingredients to the pumpkin mixture, stir to combine. Fold in the chocolate chips with a spoon or spatula. (for some reason, I did not get this part on video - but I did add 1 1/4 cup of the chocolate chips)
Spoon the batter in 1/3 cup measures onto the prepared baking sheets, leaving 1 inch between the cookies. Bake for 15 minutes or until lightly golden brown. (I had to go about 17 -18 minutes to achieve a nice color and fully baked cookie). Let the cookies rest on the pan for 1 minute after removing from the oven and then cool on wire rack. Enjoy with coffee, tea, cocoa or your favorite hot beverage! Happy Fall!

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