Description
These delightful vegan pumpkin chocolate chip cookies offer a chewy, moist texture infused with warm autumnal spices and rich dark chocolate. By utilizing the natural binding properties of pumpkin puree, this recipe achieves a decadent, bakery-quality treat that is entirely plant-based. Perfect for fall gatherings, these cookies are easy to prepare and satisfy any sweet tooth without the need for dairy or eggs.
Ingredients
2 cups all-purpose flour
1/2 cup pumpkin puree (not pie filling)
1/2 cup vegan butter, softened
3/4 cup brown sugar, packed
1 cup dairy-free chocolate chips
2 tsp pumpkin spice
1/2 tsp baking soda
1 tsp vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Cream the softened vegan butter and brown sugar in a large bowl until light and fluffy.
Whisk in the pumpkin puree and vanilla extract until smooth.
Combine the flour, pumpkin spice, and baking soda in a separate container.
Gradually fold the dry ingredients into the wet mixture, being careful not to overwork the dough.
Fold in the vegan chocolate chips manually until evenly distributed.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them two inches apart.
Bake for 12 to 14 minutes until the edges are golden brown.
Remove from the oven and allow to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking to intensify flavor and ensure a better texture. Ensure you measure flour using the scoop and level method for accuracy. Store in an airtight container for up to 3 days to maintain moisture.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg