Vegan Pumpkin Chocolate Chip Cookies Recipe for Halloween

These vegan pumpkin chocolate chip cookies are soft, chewy, and bursting with fall flavors. Perfect for the autumn season, they combine the sweetness of pumpkin with rich chocolate chips for a delightful treat. Here’s how to make them!

Ingredients

  • ¾ cup (170g) vegan butter, melted
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) brown sugar, packed
  • ¾ cup (180ml) canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour (or gluten-free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (170g) dairy-free chocolate chips (plus extra for topping)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix Wet Ingredients:
    • In a large bowl, combine the melted vegan butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Mix until well combined.
  3. Combine Dry Ingredients:
    • In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Combine Wet and Dry Mixtures:
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
    • Fold in the dairy-free chocolate chips.
  5. Scoop the Dough:
    • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten them slightly if desired.
  6. Bake:
    • Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden but the centers still look soft. They will firm up as they cool.
  7. Cool:
    • Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Chilling the Dough: For chewier cookies, consider chilling the dough in the refrigerator for about 30 minutes before baking.
  • Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • Customization: Feel free to add nuts or swap out chocolate chips for dried fruit if desired!

These vegan pumpkin chocolate chip cookies are sure to become a favorite! Enjoy them fresh out of the oven or as a sweet snack any time of day!

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