Need a last minute dessert to bring with you to your Thanksgiving celebration? Want to bring a host or hostess gift? Or just need a festive dessert to make that’s easy and vegan? This is just the thing, and chances are you won’t even have to go to the grocery store (mine has been a ZOO these past few days!).

And if you need another reason to make these Pumpkin Chocolate Chip cookies, just think of how soon pumpkin season will be over!? Soon we will move on to a different season and holiday; we should embrace the Autumn flavors while we can! This recipe is originally by Saucy Nevins from her blog “A Saucy Kitchen”.

Ingredients
1/2 cup coconut oil, melted
1/2 cup sugar
6 Tbsp pumpkin puree
1 tsp vanilla extract
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup dairy free chocolate chips

Instructions
In a large mixing bowl, mix together coconut oil, sugar, pumpkin puree, and vanilla extract. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg. Add dry ingredients to wet ingredients a little bit at a time until everything is combined. Fold in chocolate chips. Cover the dough and refrigerate for at least 10 minutes. Meanwhile, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper. Roll the dough into little balls the size of a golf ball, and flatten a little bit because they won’t spread much in the oven. Bake for 8-10 minutes. Let the cookies sit on the baking sheet for 5 minutes and then transfer to a cooling rack to finish cooling.

Makes 12-15 cookies