Description
Indulge in these soft, cake-like vegan pumpkin chocolate chip cookies. Perfectly spiced with warm autumn notes and loaded with decadent dark chocolate chunks, these treats use pumpkin puree as a natural binder to achieve a light, pillow-like texture without the need for eggs or dairy. Ideal for a cozy afternoon snack, these gourmet cookies are balanced in sweetness and stay moist for days.
Ingredients
1 cup pure pumpkin puree
2 cups all-purpose flour
3/4 cup packed brown sugar
1 cup dairy-free dark chocolate chips
1/2 cup melted coconut oil, cooled
2 tsp pumpkin spice
1 tsp baking soda
1 tsp pure vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Whisk the flour, baking soda, and pumpkin spice in a medium bowl until thoroughly combined.
Cream the melted coconut oil and brown sugar in a large bowl until smooth and glossy.
Stir the pumpkin puree and vanilla extract into the sugar mixture until fully incorporated.
Fold the dry ingredients into the wet ingredients using a rubber spatula until just a few streaks of flour remain.
Gently fold in the vegan chocolate chips.
Chill the dough briefly before scooping rounded tablespoons onto the prepared baking sheets.
Bake for 12 minutes or until the edges are set.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. For best results, chill the dough for 15-30 minutes before baking to prevent excess spreading. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg