Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

1. 2.5 cups gluten free flour
2. 1 tsp. baking soda
3. 1 tsp. baking powder
4. 4 tbsp. vegan butter
5. 2 cups sugar
6. .25 cups brown sugar
7. 1.25 cups canned pumpkin puree
8. 1 egg
9. 1 tsp. vanilla
10. 1 cup cocoa powder
11. pinch of salt
12. 2 tsp. cinnamon
13. 2 tsp. nutmeg
14. .25 cup oil
15. 1 cup vegan mini chocolate chips
16. powdered sugar for dusting

Process:

1. Mix all ingredients in a bowl.
2. Stir well until dough is combined.
3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
5. Let cool.
6. Dust with powdered sugar.
7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!