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Pumpkin Chocolate Chip Cookies (V,GF+NF)


  • Author: Nicole Dawson
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 36 small cookies 1x

Description

Pumpkin Chocolate Chip Cookies – these soft & chewy vegan pumpkin cookies are the perfect fall treat with a hint of pumpkin spice and chocolate in every bite!

Scale

Ingredients

  • 1/2 cup chilled vegan butter (slice into smaller sizes to help blend up nicely)
  • 3/4 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons organic molasses
  • 2 tablespoons non-dairy milk (flax, coconut, soy or almond milk)
  • 1/3 cup pumpkin puree
  • 1 1/4 cups all purpose flour (or Bob’s Red Mill Gluten free 1 to 1 Baking Flour)
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup  + 1/2 cup chocolate chips, divided  (Enjoy Life brand is V & allergen friendly)
  • Flaky sea salt (optional but you won’t regret using it)

Instructions

  1. Preheat oven to 375° (F). Line a large baking sheet with parchment paper.
  2. In the bowl of a stand mixer, use the paddle attachment and beat the butter, both sugars and vanilla on medium speed until smooth (usually 2 minutes). Reduce to low speed and add molasses, dairy-free milk and pumpkin puree, blending until well combined. 
  3. In a medium sized bowl, sift together the flour, baking soda, salt and pumpkin pie spice and stir just to incorporate.
  4. Add dry ingredients into the wet mixture and beat on low speed until ingredients are combined.  The batter will be a little thick and sticky.  Fold in 1 and 1/4 cup chocolate chips
  5. Scoop dough using an ice cream scoop onto prepared cookie sheet, leaving 2 inches between each cookie. Bake 10-12 minutes* or until edges are golden and centers are soft but set.  Press a few chocolate chips on the top and sprinkle with sea salt, if using.  Cool on baking sheet 15-30 minutes then transfer to cooling rack

Notes

*If using a mini ice cream scoop, bake 8-10 minutes.

**Make cookie dough ahead of time, cover well with plastic wrap and refrigerate up to 5 days. 

***For rounder cookies, refrigerate scoops of cookie dough 30 minutes before baking. 

Keywords: pumpkin, pumpkin recipe, fall recipe, cookies, chocolate chip

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