Vegan Soft Baked Pumpkin Chocolate Chip Cookies
Hello & Happy Wednesday!!
I’ve been craving pumpkin concepts already and going thru the list of the recipes we don’t have. One of them was, a chocolate chip cookie! Typically a pumpkin cookie made with real pumpkin will turn into one that’s more cake like. Perhaps it’s from adding the additional moisture of puree pumpkin, but whatever the case, it strays from the traditional cookie texture which I love.
So without taking out too much pumpkin or adding too much in, I found the perfect balance of 1/2 cup! You’ll find that some recipes will feature just 1/4 to 1/3 cup, which isn’t much. I love to add in the real stuff and pack on the pumpkin spice as it makes for the perfect cookie. And just like that, the new soft baked vegan Pumpkin Chocolate Chip Cookies were born!
What’s great about these cookies, is everything! They are quick, easy, affordable, pack real pumpkin, feature pantry staples, are buttery soft, less cake like, pack tons of pumpkin flavor, lots of chocolate chips, have a gorgeous orange color, perfect for fall, and go fab with a pumpkin spice latte!!
If you love all things pumpkin or love an effortless cookie, you have to try these new vegan Pumpkin Chocolate Chip Cookies!
Why this recipe is great:
Not cake like
Packed with real pumpkin
Requires not even a flax egg
Packed with chocolate
Packed with pumpkin spice flavor
Eat Drink Shrink
Yields 10 medium - 16 small
5 minPrep Time
10 minCook Time
15 minTotal Time
3 based on 1 review(s)
- 1/2 cup vegan butter, not melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoons vanilla extract
- 1/2 cup pumpkin puree
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup vegan dark chocolate chips (I like to use Lily's stevia sweetened chocolate)
- Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In the bowl of a standing mixer fitted with the paddle or whisk attachment, or in a bowl using a handheld electric mixer, beat the butter, sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the pumpkin puree and beat on low speed until combined. Turn off mixer.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.
- In increments add the dry ingredients into the wet mixture and with the mixer on low speed, beat until ingredients are combined. Fold in the chocolate chips saving a handful to place on top of the cookies.
- Roll roughly three tablespoons worth of dough between your hands. Place on the cookie sheet, flatten with your hand as they won’t spread much. Top with additional chips. Place cookies a few inches apart. Bake for 9-10 minutes, or until edges are gold and the centers are slightly soft. They'll puff up in the oven, but come down once fully cooled.
- Allow cookies to cool on the pan for 30 minutes, then transfer to a cooling rack. I find that they shrink more to look like traditional cookies and are less puffy this way. If you over bake the cookies they will also look more puff like. The cookies will become more soft after stored.