Vegan Pumpkin Chocolate Chip Cookies
Written by Sneh Chaudhry on December 21, 2021
These vegan pumpkin chocolate chip cookies are the best you’ve ever tasted. Thick and soft and loaded with pumpkin flavour and fall
- ½ cup Vegan Butter (112g)
- ½ cup White Granulated Sugar (100g)
- ¼ cup Light Brown Sugar (50g)
- 1 teaspoon Vanilla Extract
- ⅓ cup Pumpkin Purée (75g)
- 1 ½ cups All-Purpose Flour (188g)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 cup Vegan Chocolate Chips (175g) plus more to press directly into the tops of the cookies as soon as they come out of the oven
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
Add vanilla extract and pumpkin purée and mix in.
In a separate bowl add all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.
Add vegan chocolate chips and mix in.
Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment-lined baking tray.
Bake for 12 minutes.
As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.
Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.
- All-purpose flour – should be measured correctly, either by weighing it out on a food scale or with the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup either.
- Pumpkin purée – can be canned or freshly made. Canned pumpkin purée is the easiest and also the most consistent in texture. But if you can’t get canned pumpkin purée then you can also use fresh.
- To make fresh pumpkin purée. If you can’t get canned pumpkin purée and need to make it up fresh then simply bake peeled and cubed pumpkin on a parchment-lined baking tray for 30 minutes at 350°F (180°C) until fork tender. Let it cool and then purée it in your food processor. Let it sit in a sieve over a bowl to let any excess water drain off so that it’s the same consistency as what you’d get from canned.
- If your cookies don’t spread. These cookies usually spread on their own (but stay puffy as you can see in the photos). If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.
- Make Them Gluten-Free. You can make these cookies gluten-free by switching the regular flour for a gluten-free all-purpose baking blend.
- Make-Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.
- Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.
- Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes of baking time.
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