Description
Delicious vegan pumpkin chocolate chip cookies that are soft, chewy, and full of warm pumpkin spice flavor. Made with gluten-free flour and vegan butter, these cookies are perfect for a cozy fall treat or anytime you crave a sweet, plant-based dessert.
Ingredients
Scale
Wet Ingredients
- 3/4 cup vegan butter, melted
- 3/4 cup organic granulated sugar
- 3/4 cup packed organic brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla
Dry Ingredients
- 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
Add-ins
- 1 1/4 cups vegan chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix wet ingredients: In a large bowl, combine melted vegan butter, organic granulated sugar, packed organic brown sugar, pumpkin puree, and vanilla. Mix until fully combined.
- Add dry ingredients: Stir in the gluten-free baking flour, baking soda, baking powder, pumpkin pie spice, and salt until a dough forms. Ensure all ingredients are well incorporated.
- Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the cookie dough.
- Optional chilling: For thicker, cakier cookies, chill the dough in the refrigerator for 2 hours. This step is optional; unchilled dough will produce chewier, flatter cookies.
- Form cookies: Using a tablespoon-sized scooper, drop mounds of dough onto the prepared baking sheet about 2 inches apart, fitting about 12 cookies per batch.
- Bake cookies: Bake in the preheated oven for 14 minutes or until the edges are lightly browned. Cookies will seem soft but will firm up as they cool.
- Cool cookies: Let the cookies rest on the baking sheet for 1 minute after baking, then carefully transfer them to a cooling rack using a spatula. Cool completely before serving.
Notes
- This recipe is adapted from a Classic Chocolate Chip Cookie recipe but made vegan and pumpkin-flavored.
- Coconut oil can be used instead of vegan butter; use refined coconut oil to avoid a strong coconut flavor.
- For freezing dough: Scoop dough onto a parchment-lined baking sheet, freeze for 30-60 minutes, then transfer dough balls to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes or until done.
- Store baked cookies in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
