Vegan Pumpkin Chocolate Chip Cookies
Soft and chewy vegan pumpkin chocolate chip cookies made with pumpkin puree, warm fall spices, and plenty of chocolate chips.
Servings: 24 cookies
Calories: 146kcal
Ingredients
- ⅔ cup vegan butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice or a blend of 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger
- ¾ cup vegan chocolate chips plus more for topping, optional
Instructions
- Preheat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment paper.
- Add the vegan butter, granulated sugar, and brown sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add the pumpkin puree and vanilla extract and beat on low speed until just combined.
- Add the flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice. Beat on low speed until just combined. Do not overmix.
- Fold in the vegan chocolate chips by hand using a spatula.
- Cover the dough and refrigerate for at least 30 minutes, ideally 1 hour, or until firm enough to scoop easily.
- Use a cookie scoop, regular spoon, or your hands to portion about 2 tablespoons of dough per cookie. Scoop the dough onto the lined baking sheets, spacing the cookies about 2 inches (5 cm) apart. Gently flatten each one with your hands.
- Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers still look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack; they’ll firm up as they cool.
Notes
- Store the cookies in an airtight container at room temperature for 3-4 days.
- Keep them refrigerated in an airtight container for up to 1 week.
- Freeze baked cookies in a freezer-safe container or bag for up to 3 months.
- Thaw frozen cookies at room temperature before serving.
- Microwave for 10-15 seconds if you want them soft and warm again.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 110mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 795IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
