3/4cup1 1/2 sticks unsalted vegan butter, at room temperature
1cup200 grams packed light brown sugar (you can also use maple syrup here for added flavor)
1 1/2cups330 grams organic canned pumpkin
1tablespoonflax seeds mixed with 3 tablespoons water
2teaspoonsvanilla extract or vanilla sugar
1cup170 grams dark chocolate chips
For the Cinnamon Sugar Topping:
1/3cup70 grams granulated sugar
2teaspoonsground cinnamon
Instructions
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, salt, and spices. Set aside.
Using a mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the pumpkin, flax seed mixture, and vanilla and mix until combined. Slowly add in the dry ingredients.
Mix until just combined and no streaks of flour appear. Unhook the mixing bowl and stir in the chocolate chips with a spatula.
In a small bowl, mix together sugar and cinnamon. Shape the batter into rounded tablespoons and roll in the cinnamon sugar mixture.
Place balls 2 inches (5 cm) apart on prepared baking sheets. Lightly press down on the cookies with a spatula or the palm of your hand.
Bake for 12-14 minutes, one sheet at a time, in the middle of the oven, or until cookies are just beginning to brown around the edges.
Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.