Description

Delight in the soft, chewy texture of these Vegan Pumpkin Chocolate Chip Cookies, perfect for fall or any time you crave something sweet and delicious.

Ingredients

Scale

1 ½ cup (285g) packed light brown sugar

¾ cup (170g) vegan butter

melted and cooled

¾ cup (170g) pumpkin puree

canned or homemade

not pumpkin pie filling

1 teaspoon vanilla extract

optional

2 ⅓ cups (290g) all-purpose plain flour or gluten-free all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

¼ teaspoon salt if using unsalted butter

1 cup (170g) vegan chocolate chips and/or chopped dairy-free chocolate

plus extra if desired

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the brown sugar and melted vegan butter until well combined.
Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the vegan chocolate chips, reserving some for topping.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top with additional chocolate chips if desired.
Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure to use pure pumpkin puree, not pumpkin pie filling, for the best results. You can make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and allspice.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 14 g
Sodium: 110 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: Vegan Pumpkin Chocolate Chip Cookies, vegan cookies, pumpkin cookies, fall desserts, dairy-free cookies