Vegan Pumpkin Chocolate Chip Cookies
Easy vegan pumpkin chocolate chip cookies that are chewy and soft rather than cakey! These cookies are made with only 7 ingredients, come together in one bowl and don't need to be chilled before baking!
Servings: 18 cookies
Ingredients
- 1 ½ cup (285g) packed light brown sugar, dark brown sugar or coconut sugar (note 1)
- ¾ cup (170g) vegan butter, melted and cooled
- ½ cup (115g) pumpkin puree, canned or homemade, not pumpkin pie filling (note 2)
- 1 teaspoon vanilla extract, optional
- 2 ½ cups (315g) all-purpose plain flour, or gluten-free all-purpose flour (note 3)
- 2 teaspoons pumpkin pie spice, (note 4 for homemade blend)
- 1 teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1 cups (170g) vegan chocolate chips, and/or chopped dairy-free chocolate, plus extra if desired
Instructions
- Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
Preparing the cookie dough:
- Add the sugar, butter, pumpkin puree and vanilla extract to a large mixing bowl. Whisk until well combined.
- Add the flour, spices and baking soda to your mixing bowl. Use a wooden spoon to mix until just before it's combined. The cookie dough should be a little sticky.
- Add the chocolate chips/chunks and fold through.
Shaping the cookies:
- Roll the dough into balls, about 2 tablespoons of dough each or a heaped mini cookie scoop. Arrange them on a baking sheet with about 2 inches (5cm) between each. For super thick cookies, leave the balls as is. For regular cookies (pictured), slightly flatten each ball. If desired, press more chocolate chunks/chips into the tops of each cookie.
Baking and storing the cookies:
- Bake the cookies for 13-15 minutes or until the edges appear cooked and golden brown. The centers will still look unbaked but the cookies will continue cooking as they cool down. If desired, press a few extra chocolate chips into the top of the cookies. Let the cookies cool on the baking sheets for 15 minutes then transfer them to a cooling rack.
- Enjoy the cookies warm or store them in an airtight container for up to 3 days. Although, these cookies never last that long in my house!
Notes
- Light brown sugar is the best for these cookies as it's not overpowering and keeps the cookies an orange color. Cookies made with dark brown or coconut sugar will be more caramelly and darker.
- For chewier pumpkin cookies, remove the excess moisture by blotting the pumpkin puree. Place the puree on a couple of sheets of disposable paper towels and blot with extra paper towels. See the blog post for pictures. I started with ¾ cup (170g) of pumpkin puree and blotted it to get ½ cup (115g).
- These cookies work well with King Arthur's Flour Measure for Measure flour (using the cup measurements). Readers have also successfully made these cookies with Bob's Red Mills 1:1 gluten-free flour blend however, I haven't tested it myself.
- To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves. If you don't have any of the spices, use more of the others.
Nutrition
Serving: 1 cookie | Calories: 219kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Sodium: 138mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 2mg
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