Vegan Pumpkin Chocolate Chip Cookies
Soft, fluffy vegan pumpkin chocolate chip cookies made with real pumpkin puree, warm pumpkin pie spice, and dairy-free chocolate chips.
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Servings: 12 cookies
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon sea salt
- ½ cup pumpkin puree
- ½ cup vegan butter softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar together for about 3 minutes, until light and creamy.
- Add the pumpkin puree, vanilla extract, baking soda, pumpkin pie spice, and sea salt. Mix until everything is well combined.
- Add the flour and mix just until no dry flour remains. Do not overmix.
- Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
- Using a medium cookie scoop, scoop evenly sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Mix the flour in just until combined to keep the cookies soft.
- For bakery-style cookies, press a few extra chocolate chips into the tops of the dough before baking.
- Let the cookies cool on the baking sheet before moving them so they can finish setting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months.