Vegan Pumpkin Chocolate Chip Cookies
These egg-less and dairy-free pumpkin chocolate chip cookies are thick, chewy, and loaded with pumpkin, warm fall spices and chocolate chips. They will become your favorite vegan fall cookies!
Servings: 16 cookies
Calories: 239kcal
Equipment
- 2 baking sheets
- cookie scoop or large spoon
- parchment paper
- 2 mixing bowls
Ingredients
- ½ cup vegan butter
- ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon unsulphured molasses
- 1 Tablespoon unsweetened almond or soy milk
- ⅓ cup pumpkin puree (not pumpkin pie mix)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin spice
- 1 ½ cups vegan chocolate chips
- flaky sea salt (optional)
Instructions
- In a large mixing bowl, whisk together vegan butter, both sugars, and vanilla extract until well combined and mixture looks creamy.
- Add molasses, almond/soy milk, and pumpkin puree, and whisk until well combined, about 2 minutes.
- 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).
- 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.
- Using a cookie scoop or large spoon, scoop 1.5 -2 tablespoons of 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.
- 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.
Notes
- Make sure you are using canned pumpkin (often sold as "100 % pure pumpkin"), which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
- Don't overbake your cookies. They might not look done after 10 minutes, but take them out of the oven anyway. They will continue to cook as they cool.
- Refrigerating your dough before baking isn't required, but I highly recommend it. This helps to concentrate the flavors and creates more texture.
- Try your best (I know it's hard!) to let cookies cool completely before eating them. They firm up as they cool, creating that thick texture.
- Storage: Store in an airtight container at room temperature (or in refrigerator) for up to 5 days.
- How to freeze: After completely cooled, store in a freezer-safe container for up to 3 months. To thaw, place in refrigerator overnight.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 191mg | Potassium: 68mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg