Like ooey gooey chocolate chip cookies? Like pumpkin pie? Then boy oh boy, you are going to love this! I whipped this up the other night when I was suddenly craving cookies and stopped in at the Brooklyn Kitchen on the way home and found some beautiful pumpkins. This is the part where I’m supposed to tell you how I roasted it – but honestly, I didn’t. I knew I had some cans of pumpkin at home, and took the easy way out. So while I heated up leftovers, I mixed this up and popped it in the oven to bake while we ate.
I have no idea where the self control to not eat this whole damn pie came from, but thank god I had it. I cut my self a sliver (and then a second) and realized it turned out really, really well. Then I wrapped it up and tucked it in the fridge to photograph it before work (when cut myself another breakfast “sliver”) and took it to work. I heated it up for every one after lunch and let me just say – it got rave reviews (and that’s a tough crowd!).
So whether you are looking for a new Thanksgiving dessert, or just something pumpkin-y and delicious, this is it!
When I was deciding what kind of cookie to make I was totally inspired by Pinch of Yum’s Deep Dish Chocolate Chip Cookie recipe, that I modified to make vegan, and pumpkin flavored. The benefit to adding the pumpkin is that it helps keep the middle of the pie gooey and gives a richer more decadent taste and texture than something that has no dairy or cream in it. Plus, the melty chocolate chunks make even more gooey, while the cranberries add a nice tart burst of flavor. I’ve been really good about only have small slivers here and there, and sharing the pie with my co-workers and the folks who work my favorite wine shop (they are big fans of vegan food!). I reallllly want to eat all of this pie, which is what would end up happening if I didn’t share it since Joe doesn’t have much of a sweet tooth. But I’m trying to stick to my diet as much as possible, and only having a little at dessert times. And with a dessert this good in the house – it’s torture. I wish we actually knew the people who live in our building so I could share my baked goods with them too. Am I the only one with this problem?!The one thing I would change about this recipe? I’d use dark chocolate next time. I accidentally bought milk chocolate chunks and I really can’t stand the stuff any more. If this had been with some dark chocolate? I don’t know if I could have had the self control to not eat all of.
I’ll be spending the rest of this weekend studying, cooking and trying to squeeze in a bath for Oreo – so be sure to follow me on Facebook, Twitter, Instagram and Pinterest for sneak previews, food pics and Oreo silliness!
PLUS! Later today I’ll be making a big announcement so you will definitely want to check that out!
- 2 sticks + 1/2 teaspoon Vegan Butter (or real Butter)
- 1 cup Sugar
- ½ cup packed Brown Sugar
- 2 teaspoons vanilla
- 1 cup Pumpkin Puree
- 2¾ cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 1/2 cup Chocolate Chunks
- 1 1/2 cup Cranberries
- Preheat the oven to 350 degree. Soften the the two sticks of butter. (30 seconds in the microwave should do it.)
- Mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and mix until smooth. Add pumpkin and mix until incorporated. Add the flour, baking soda, and salt in batches and mix until a smooth dough forms. Stir in the chocolate chips and cranberries.
- Grease a 9-inch or larger cast iron skillet with the 1/2 teaspoon butter. Press the dough into the skillet. Bake for 45-55 minutes, and let cool before serving.