Vegan Pumpkin Chocolate Chip Cookies
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This easy, one-bowl recipe for vegan pumpkin chocolate chip cookies is an absolute must for Autumn. The real pumpkin, warming spices, and melty chocolate chunks are perfect to welcome the colder weather.
Ingredients
- vegan butter – Melted. I prefer Earth Balance unsalted butter. Salted butter will work too. Just add less salt to the recipe
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed – adds a little caramel flavor
- 1/2 cup pumpkin puree – Measure it into a small bowl. Allow to sit for a couple of minutes and then blot the excess liquid with a paper towel.
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch – helps add some firmness
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 cup vegan chocolate chips or chocolate chunks – I love to use chocolate chunks and chop them a little before adding them to the dough. Set some of these aside to top the cookie before placing in the oven.
Recipe Tips
- Don’t over mix the batter. Mix just enough to combine the ingredients and then fold in the chocolate chips
- Chilling the dough for one hour before baking will help make the cookies chewy.
- Press extra chocolate chips or chunk pieces into the dough before baking to make the cookies look extra pretty.
- Use a medium-sized cookie dough scoop. A scoop helps to make cookies the same size and shape. Also, super fun to use!
- Add a little flake salt on top when the cookies come out of the oven to really bring out the flavor.
Make Ahead and Storage Tips
- Cookies should stay fresh in an airtight container for up to 4 days. The pumpkin can make the cookies softer when stored airtight. You may also store them in a loosely covered container for up to 3 days if you prefer a crisper cookie.
- These cookies can be frozen. Freeze in a single layer and then stack in an airtight container and store for 2 – 3 months.
Vegan Pumpkin Chocolate Chip Cookies
- Total Time: 23 minutes
- Yield: 20 1x
- Diet: Vegan
Description
Fragrant and warm pumpkin spice in a soft, chewy chocolate chip cookie makes the season complete!
Ingredients
- 1/2 cup vegan butter, melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 cup vegan chocolate chunks or chocolate chips
Instructions
1. In a large bowl, beat the butter and sugars together until creamy.
2. Add in the vanilla and pumpkin puree and mix until combined.
3. Add in the flour, salt, baking soda, cornstarch, pumpkin pie spice, and cinnamon. Mix until combined.
4. Fold in the chocolate chips.
5. Cover bowl and chill for 1 hour.
6. Preheat oven to 350 degrees. Line cookie sheets with silcone baking sheets or parchment paper.
7. Scoop cookie dough onto sheet, flatten a little with your hand and add additional chocolate chips to the top, if desired.
8. Bake for 11-13 minutes until lightly golden around the edges. Do not over-bake. They will look puffy but will settle and become chewy as they cool. Allow to cool on the cookie sheet for 5 minutes before putting them on a cooling rack.
Notes
- Don’t over mix the batter. Mix just enough to combine the ingredients and then fold in the chocolate chips
- Chilling the dough for one hour before baking will help make the cookies chewy.
- Press extra chocolate chips or chunk pieces into the dough before baking to make the cookies look extra pretty.
- Use a medium-sized cookie dough scoop. A scoop helps to make cookies the same size and shape. Also, super fun to use!
- Add a little flake salt on top when the cookies come out of the oven to really bring out the flavor.
- Prep Time: 10 min
- Cook Time: 13 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan Pumpkin Chocolate Chip Cookies,
