Chewy Vegan Chocolate Chip Pumpkin Cookies
Try these soft, tender, and moist vegan chocolate chip pumpkin cookies to discover just what your fall baking has been missing! Serve them with a sprinkle of flaky sea salt on top for the perfect contrast of flavors.
Equipment
- Mixing bowls
- Spatula
- Silicone baking mat
- Baking sheet
Ingredients
Dry
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine-grain salt
- 1 tablespoon pumpkin pie spice
Wet
- ¾ cup vegan butter (softened )
- 1 ¼ cups light brown sugar (packed)
- ½ cup canned pumpkin purée (patted dry with a paper towel )
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups vegan chocolate chips
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
Dough
- Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt into a mixing bowl. Set aside.
- In a large mixing bowl, cream together the vegan butter and brown sugar with a stand mixer or hand mixer until light and airy. Add the vanilla and pumpkin purée, then mix again until smooth.
- Add the dry mixture to the bowl of wet ingredients and combine on low speed or by hand the dough just comes together.
- Fold in the chocolate chips with a spatula until just combined. Be careful not to overmix the batter.
Bake
- Scoop 1 ½-2 tablespoons using a cookie scoop or a tablespoon, then spread them out evenly on the prepared baking sheet. Make sure to leave room between the dough balls as they will spread slightly as they bake.
- Bake for 12-14 minutes, or until the edges are set and lightly browned. Remove them from the oven, gently bang the baking pan 1-2 times, and immediately sprinkle the tops with optional flaky sea salt.
- Let your vegan chocolate chip pumpkin cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Happy eating!
Video
Notes
- Purée tips: Remember to use 100% pure pumpkin, not pumpkin pie filling. Next, ensure the pumpkin is patted dry! More moisture = cakey cookies. So, if you’re looking to make them chewy, remove the water!
- Fresh leavening agents: Always use fresh baking soda and powder for the best rise. If you’re not sure when they expire, it’s best to replace them!
- Use a scale: It’s always best to use the weight measurements when baking for the most consistent results. We suggest investing in a kitchen scale.
- Avoid overmixing: Once the flour is added, mix the dough until just combined to ensure a tender cookie texture.
- Size consistency: Use a cookie scoop for evenly sized cookies and uniform baking. We find a 2 to 2 ½-tablespoon cookie scoop works best.
- Oven temperature: Keep an eye on the cookies during the final few minutes of baking since every oven is slightly different. You’ll want to remove the cookies when they look slightly underdone in the middle. They will set as they start to cool.
- Test bake: If you’re unsure about the baking time, bake a test cookie first.
- Let the cookies cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. This allows them to finish baking and prevents unwanted breakage.
- Flaky finish: Don't skip the flaky sea salt! It enhances the overall flavor.
- Rotate the cookies: Rotate the baking sheets halfway for even baking if you’re baking more than one at a time.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 235.7kcal | Carbohydrates: 33.8g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.3g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 183.6mg | Potassium: 138.1mg | Fiber: 1.2g | Sugar: 18.3g | Vitamin A: 1279IU | Vitamin C: 0.4mg | Calcium: 64.3mg | Iron: 1.2mg
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