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,