Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are soft, chewy, warm-spiced, and made in just one bowl! No mixer required and ready in 16 minutes!

Course Dessert

Cuisine American

Prep Time 7

Bake 9

Total Time 16

Servings cookies

Calories 146kcal

Author Gabby

Equipment

Ingredients

½ cup vegan butter, melted (or regular butter if not vegan)
¾ cup light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup pumpkin puree SEE NOTES
1½ cup all-purpose flour SEE NOTES
2 teaspoon pumpkin pie spice SEE NOTES
1 teaspoon baking soda
½ teaspoon salt
¼ cup semisweet vegan chocolate chips (or chopped chocolate)
¼ cup vegan white chocolate chips (or chopped chocolate) (optional)

US Customary - Metric

Instructions

Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Measure the butter, then put it in a large microwave-safe bowl and heat in the microwave until melted.
Whisk the brown sugar and granulated sugar into the melted butter, then add in the pumpkin puree and vanilla extract. Mix until smooth.
Add in the flour, salt, baking soda, and pumpkin pie spice and stir until just incorporated. The dough will be a bit wet - do not add more flour! More flour will lead to cakey cookies. This dough should be wetter than a typical cookie dough. Fold in the chocolate chips.
Use a spoon or a cookie scoop to scoop 1 ½ Tablespoons of dough onto the baking sheet and bake one sheet at a time for 8-11 minutes, until the edges look set but not darkened. Do not over-bake! Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

MEASURING THE FLOUR: It's very important to properly measure your flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

PUMPKIN PUREE: Please note that this is pumpkin puree, not pumpkin pie filling.

PUMPKIN PIE SPICE: If you don't have pumpkin pie spice, you can use the following combination of spices: 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice

Storage and Freezing Instructions

The cookies should be stored at room temperature in an airtight container for up to 5 days.

You can also freeze them for up to 3 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls and bake them later!

Nutrition