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Cream Flora™ Plant Butter Salted and light brown sugar using an electric mixture on medium-high speed. Mix until light and fluffy, about 3 minutes.
Add vanilla extract, ground flaxseed, and water to bowl and continue to mix on medium-high for 3 more minutes.
Reduce speed of mixer to low and add all purpose flour, arrowroot powder, and baking soda to bowl. Mix until just combined.
Fold in chocolate chips with a rubber spatula or wooden spoon.
Transfer cookie dough to refrigerator and chill for at least 30 minutes.
Pumpkin Batter
Cream Flora™ Plant Butter Salted and light brown sugar using an electric mixture on medium-high speed. Mix until light and fluffy, about 3 minutes.
Add pumpkin puree and vanilla extract to bowl and continue to mix on medium-high for several more minutes until pumpkin puree is emulsified into dough.
Reduce speed of mixer to low, and add AP flour, pumpkin spice, and baking soda to bowl. Mix until just incorporated.
Baking Instructions
Preheat oven to 375 degree Fahrenheit. Line a 9''x9'' baking pan with parchment paper.
Scoop cookie dough into pan.
Pour pumpkin batter over cookie dough and bake for 35 minutes.
Remove from oven and allow to cool before cutting.