Vegan Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegan
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Make sure there are no large lumps in the flour for a smooth dough.
- In a separate large bowl, use a hand mixer or a stand mixer to cream the softened vegan butter, brown sugar, and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, which usually takes about 2 minutes.
- Add the pumpkin puree and vanilla extract to the butter mixture. Beat again until well combined. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once the flour is added.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the vegan chocolate chips gently.
- Scoop about 1.5 to 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spaced about 2 inches apart. Flatten the tops slightly with your fingers or a spoon. Bake for 10 to 12 minutes, or until the edges are set. Let them cool on the pan for 5 minutes before transferring to a wire rack.