Vegan Pumpkin Chocolate Chip Brookie
Cooking time
35 min
Preparation time
1 hr
Servings
Portions 16

Ingredients
Chocolate Chip Cookie Dough
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1/4 cup Flora™ Plant Butter Salted
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3/4 cup lightly packed light brown sugar
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1 teaspoon vanilla extract
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1 1/2 teaspoons ground flax seed
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2 tablespoons water
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3/4 cup all purpose flour
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2 teaspoons arrowroot starch
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1/2 teaspoon baking soda
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3/4 cup vegan chocolate chips
Pumpkin Batter
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1/2 cup Flora™ Plant Butter Salted
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3/4 light brown sugar
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1/2 cup canned pumpkin puree
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1 teaspoon vanilla extract
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1 cup AP flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons pumpkin pie spice
Instructions
Chocolate Chip Cookie Dough
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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.
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Add vanilla extract, ground flaxseed, and water to bowl and continue to mix on medium-high for 3 more minutes.
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Reduce speed of mixer to low and add all purpose flour, arrowroot powder, and baking soda to bowl. Mix until just combined.
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Fold in chocolate chips with a rubber spatula or wooden spoon.
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Transfer cookie dough to refrigerator and chill for at least 30 minutes.
Pumpkin Batter
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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.
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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.
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Reduce speed of mixer to low, and add AP flour, pumpkin spice, and baking soda to bowl. Mix until just incorporated.
Baking Instructions
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Preheat oven to 375 degree Fahrenheit. Line a 9''x9'' baking pan with parchment paper.
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Scoop cookie dough into pan.
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Pour pumpkin batter over cookie dough and bake for 35 minutes.
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Remove from oven and allow to cool before cutting.