Vegan Pumpkin Chocolate Chip Cookies
These vegan Pumpkin Chocolate Chip Cookies are soft and slightly chewy, with just the right amount of pumpkin spice and gooey chocolate.
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Servings: 18 cookies
Equipment
- mixing bowl
- nut milk bag, cheesecloth, or lint-free towel to squeeze extra liquid out of pumpkin purée
- baking tray
- parchment or silicone baking mat
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) white sugar
- 1/3 cup pumpkin puree, blotted (see notes)
- 2 teaspoons vanilla extract
- 1 1/3 cups (160g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup nondairy chocolate chips
Instructions
- In a mixing bowl, cream together softened vegan butter with white and brown sugar. Add in pumpkin purée and vanilla and and stir to combine.
- Add in flour, baking powder, cornstarch, pumpkin pie spice, and salt. Mix until just combined. The dough will be on the softer side.
- Fold in nondairy chocolate chips.
- You can bake these right away, but I recommend covering and allowing mixture to chill for at least 30 minutes.
- In the meantime, preheat oven to 350°F.
- Scoop cookie dough onto tray in roughly 1" balls. These cookies don't spread very much, so flatten them with your palm before baking.
- Bake about 10-12 minutes or until puffy and golden brown on the bottom. Allow them to cool for 5 minutes on the tray before removing to a cooling rack.
Notes
DIY Pumpkin Spice: Mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves. Store in an airtight container.
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