How to Make Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are dairy free, egg-less, no butter, with a soft and chewy texture, loaded with gooey pockets of chocolate, and flavored with warm pumpkin spice. Make ahead instructions are provided so you can always bake later. They will become your favorite autumn cookies!

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SERVE AND ENJOY!

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How to Make Vegan Pumpkin Chocolate Chip Cookies

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– 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

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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

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

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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).

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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.

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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.

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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

SERVE AND ENJOY!

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