Easy Vegan Pumpkin Chocolate Chip Cookies Story

* Thick, Chewy, and Gooey * Quick and Easy * Dairy-Free and Egg-Free * Non-Cakey * No Special Equipment Needed

Why This Recipe is the Best

– vegan butter – dark brown sugar – granulated sugar – vanilla extract – unsulphured molasses – unsweetened almond or soy milk – pumpkin puree  -- all-purpose flour – baking soda – salt – pumpkin pie spice – vegan chocolate chips

Ingredients Needed

Mix wet ingredients: In a large mixing bowl, whisk together vegan butter, both sugars, and vanilla extract until well combined and mixture looks creamy.

Recipe Instructions

Add molasses, almond/soy milk, and pumpkin puree, and whisk until well combined, about 2 minutes.

Recipe Instructions

Combine dry ingredients: In a separate bowl, combine flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients into wet mixture, and  use a wooden spoon or rubber spatula to mix thoroughly. Fold in  chocolate chips (cookie dough will be very thick).

Recipe Instructions

Refrigerate cookie dough (not required but highly recommended): Cover bowl and refrigerate for at least 1 hour and up to 24 hours. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Recipe Instructions

Bake cookies: Using a cookie scoop or large spoon, scoop dough onto baking sheet (you might be able to fit 12 cookies on one baking sheet, but I placed 8 cookies on each sheet to spread them evenly). Use your palm to  press down on each cookie.

Recipe Instructions

Bake for 10 minutes, or until the edges are golden and the centers are soft but set. Let cookies rest for 15 minutes  before transferring them to a cooling rack.

Recipe Instructions

Make ahead: Freeze cookie dough to bake your cookies later. Freeze portions on baking sheet first, and then place them in a freezer-safe bag and store in the freezer. Thaw before baking.

Pro Tip