Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are soft and chewy, and oozing with melted chocolate! A truly decadent fall treat!
Servings: 24 cookies
Calories: 142kcal
Ingredients
- ½ cup vegan butter softened
- ½ cup dark brown sugar packed
- ½ cup cane sugar
- 2 tsp vanilla extract
- ⅓ cup pumpkin puree
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 2 tablespoon corn starch
- 1 cup dark chocolate chips dairy-free or vegan
Instructions
- Preheat the oven to 375 F. In a large mixing bowl cream the softened butter for about 1 minute using a stand mixer with a paddle attachment, or hand-beaters.
- Add the brown sugar, the cane sugar, and the vanilla extract. Beat together for another 1-2 minutes. Add in the pumpkin puree. Continue to beat until combined. Scrap the edges of the bowl so that the wet ingredients are at the bottom of the bowl.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, corn starch, and pumpkin pie spice.
- Turn the stand mixer on low, and slowly add the flour until it is completely incorporated. The batter will be thick. Remove the paddle attachment.
- Remove the paddle attachment and add in ¾ of a cup of the chocolate chips. Fold the chocolate chips into the batter using a spatula. (Reserve a ¼ cup of the chocolate chips.)
- Line a baking sheet with parchment paper. Using a cookie scoop, scoop 2 tablespoons of dough ball of dough. Leave a few inches of space between each cookie. They will spread as they bake.
- Bake in the preheated oven for 9-10 minutes or until the edges are golden brown and the center is set. Press the remaining chocolate chips on the top of each mound of dough. Allow the cookies to cool for 10 minutes on the baking sheet. Then transfer them. toa cooling rack to cool completely. Enjoy!
Video
Notes
Tips for Making Vegan Pumpkin Chocolate Chip Cookies
- Don't skimp on the corn starch. That's what gives these cookies their soft and chewy texture.
- These cookies have a thick batter. You can add two tablespoon of dairy-free milk if the flour needs more moisture to be combined well.
- Be sure to save at least ¼ cup of chocolate chips to press into the cookies once they have baked. This gives them that chocolatey look on the top, so that the chocolate chips aren't hiding in the batter of the cookie.
- Don't over bake the cookies. Remove them from the oven as soon as you notice the edges brown and the centers firm.
- Store at room temperature for 2 days in an airtight container, or in the refrigerator for up to 7 days.
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 134mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 711IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg