Pumpkin Chocolate Chip Cookies + some updates


It has certainly been a while….


But I’m back! And bringing you more recipes and photos of things with a big bite taken out of them.

I’m no longer living in Bangkok (and I miss it EVERY day) but now my everyday struggles take place in a new language…Mandarin! I live in mainland China now, and have for the past year in a “small” city with 4.5 million other people. I have picked up a couple friends along the way…

I still love to cook, eat, and travel. And I still hate baked donuts.

So now that that’s settled, let’s get into the cookies.

I don’t know what it is about vegan baking, but it always tastes better the next day. I don’t know if it has to do with using a chemical leavener like baking soda instead of eggs, but it always ALWAYS seems to taste better when it’s not fresh out of the oven and has had at least 8 hours to kind of hang out. I thought this was all in my head until my coworker, who I had not told my theory to told me “hey you know those cookies you made were even better the next day! Weird right?” 

My point is, although you’ll want to eat these fresh out da oven, let em sit overnight or at least for a few hours to get the best result.

P.s. If you’re Instagram savvy, come follow me @darthveganeats !


Gloop gloop  
 I took this photo solely for the purpose of showing how cool my measuring cups are   
Hungry yet? Ha well you’ll have to wait. Trust me!

Recipe: Pumpkin Chocolate Chip Cookies

Makes 2-3 dozen (depending on how much batter you eat)


1 cup brown sugar

1/2 cup white sugar

1 cup pumpkin purée 

1/3 cup flavorless oil (like canola)

1/4 cup coffee

1/4 cup water

2 tablespoons cornstarch

2 teaspoons vanilla

1/2 teaspoon butter extract

1 teaspoon cinnamon (and/or 1 teaspoon pumpkin pie spice)

3 cups flour

1 tsp baking soda

1 tsp salt

1 + 1/2 cups chocolate chips or chunks


1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.

2. In a large bowl whisk together sugars, oil, coffee, water, corn starch, and extracts to a caramel-like consistency. Add in pumpkin, set aside.

3. In a separate bowl mix together flour, baking soda, cinnamon, and salt until combined and no big lumps remain.

4. Slowly add flour mixture to pumpkin mixture, mixing in between. Fold in chocolate.

4. Scoop out batter onto a greased baking sheet or wax paper covered baking sheet by the rounded tablespoon. Leave at least 2 inches in between as they will spread.

5. Bake for 8 minutes. Let sit for 5 minutes, then move with a spatula to cool on a wire rack or wax paper. Repeat until all your cookies are baked. Finished!


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