These Vegan Chocolate Chip Pumpkin Cookies are the perfect treat for fall! They’re soft, chewy, and loaded with delicious pumpkin spice flavor. Plus, they’re easy to make and sure to satisfy your sweet tooth.
Let’s dive into the recipe and get baking!
Why You’ll Love These Vegan Pumpkin Cookies
If you’re looking for a delicious and easy vegan cookie recipe, look no further! These pumpkin chocolate chip cookies are:
- Perfectly Soft and Chewy: The combination of pumpkin puree and plant-based milk keeps these cookies incredibly moist and chewy.
- Packed with Pumpkin Spice Flavor: We’re using a generous amount of pumpkin spice to give these cookies that warm, comforting fall flavor.
- Easy to Make: With just a few simple ingredients and one bowl, you can whip up a batch of these cookies in no time.
- Customizable: Feel free to add in your favorite nuts, seeds, or other mix-ins to make these cookies your own.
Vegan Chocolate Chip Pumpkin Cookies Ingredients
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- ½ cup vegan butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup plant-based milk
- 1 cup vegan chocolate chips
How to Make Vegan Chocolate Chip Pumpkin Cookies
These cookies are incredibly simple to make. Here’s a step-by-step guide:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
- Cream Wet Ingredients: In a separate bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet to Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Stir in Remaining Ingredients: Stir in the vanilla extract, pumpkin puree, plant-based milk, and vegan chocolate chips.
Mixing Vegan Pumpkin Cookie Dough
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
Vegan Chocolate Chip Pumpkin Cookies Baking
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, gooey vegan chocolate chip pumpkin cookies!
Tips for the Best Vegan Pumpkin Cookies
Here are a few tips to ensure your cookies turn out perfectly every time:
- Measure the flour correctly: Too much flour will result in dry, crumbly cookies. Use a kitchen scale or the spoon-and-level method for accurate measuring.
- Don’t overmix the dough: Overmixing will develop the gluten in the flour, leading to tough cookies. Mix just until the ingredients are combined.
- Chill the dough (optional): If you have time, chill the dough for 30 minutes to an hour before baking. This will help prevent the cookies from spreading too much.
- Use high-quality chocolate chips: Vegan chocolate chips come in a variety of flavors and levels of sweetness. Choose your favorite for the best flavor.
Freshly Baked Vegan Chocolate Chip Pumpkin Cookies
Flavor Variations
Get creative and customize these cookies with your favorite mix-ins! Here are a few ideas:
- Chopped nuts: Pecans, walnuts, or chopped macadamia nuts would add a delicious crunch.
- Dried cranberries: Dried cranberries would add a tart and chewy element.
- White chocolate chips: White chocolate chips would create a decadent and sweet treat.
- A sprinkle of cinnamon sugar: For an extra touch of sweetness and warmth, sprinkle the tops of the cookies with cinnamon sugar before baking.
FAQs About Vegan Pumpkin Chocolate Chip Cookies
Q: Can I freeze these cookies?
A: Absolutely! These cookies freeze beautifully. Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months.
Q: Can I use a different type of flour?
A: While all-purpose flour works best, you can try substituting up to half of the all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind that this may alter the texture of the cookies slightly.
Q: My cookies spread too much. What happened?
A: Cookies can spread for a few reasons, such as using too much butter, not chilling the dough, or an oven that’s not hot enough. Make sure to measure your ingredients accurately and preheat your oven thoroughly. Chilling the dough can also help prevent spreading.
Q: Can I make these cookies without chocolate chips?
A: Absolutely! If you’re not a fan of chocolate chips, feel free to omit them or substitute them with something else, such as chopped nuts or dried fruit.
Conclusion
These vegan chocolate chip pumpkin cookies are the perfect fall treat. They’re easy to make, bursting with flavor, and sure to be a hit with everyone. So grab your ingredients and get baking! You won’t be disappointed.
