Vegan Pumpkin Chocolate-Chip Cookies
Vegan Pumpkin Cookies! These easy pumpkin cookies are soft, chewy and perfect for Fall.
Pumpkin Chocolate Chip Cookies; a must-make!
I made you vegan pumpkin cookies! Now that it’s officially September 10th, I figured it’s finally time to pull out the pumpkin. As much as I love the abundance of summer produce, I’m slowly getting very excited for what Fall has to offer. Slow-cooker soups, Instant Pot Chili and lots of lots of baked pumpkin desserts.
These pumpkin cookies are exactly what I’m into right now: chewy, soft with just the right balance of pumpkin spice and creamy chocolate chips. They are fairly simple to put together and perfect for gifting to friends, with a glass of ice-cold oat milk or tucked into a lunch box.
I just spent the weekend in Sonoma, California and man, do I miss California. There is so much that St. Louis has to offer, but I’m pretty sure my heart will always be on the California coast. Is it me, or does food just taste that much fresher out here?
The only thing I don’t miss is the seasons. I love the bite in the air that September and October bring, feelings that I get to experience in the Midwest but not so much in the hot Central Valley. Vegan pumpkin cookies simply taste better with a scarf or a sweater. It’s hard to get excited about Fall baking when you’re still in shorts and tank-tops.
Though– it should be said that I take ALL of this back the moment we enter into January. Then I will gladly trade anything to move back to California. I know, I’m the worst; I’m such a baby when it comes to cold weather.
How to Make Vegan Pumpkin Cookies
I love baking vegan cookies as it means I can nibble a bite of the uncooked batter without worrying about raw eggs. Especially with an eager toddler in the kitchen with me!
Therefore, I’m relying on a vegan butter to give the same taste and texture of regular chocolate chip cookies. My favorite brand is Earth Balance, but almost any version will do. Note that Earth Balance is salted, so if you do use that brand then you don’t need to add in additional salt.
The pumpkin puree binds the batter together just like eggs, so you don’t need any other filler or binder. I really love the caramel-like notes that brown sugar gives these cookies, so try not to sub it out with cane sugar.
To scoop, I rely on this cookie scoop to give me perfect bakery-size cookies. If you want a smaller cookie, then use this one. You can also roll into balls, then gently flatten on the cookie sheet.
One more quick tip! If you bake often, then I’d highly recommend a silpat baking sheet, especially for cookies. Think of this as reusable parchment paper. Cookies effortlessly slide off the baking sheet without breaking. I also use it for roasted vegetables that don’t stick. Trust me- it’s so versatile, you will use it over and over again!
Hope you enjoy these vegan pumpkin cookies as much as we do! If you try them, come back and rate them in the comments below and share them on Instagram using the hashtag #delishknowledge.
Vegan Pumpkin Chocolate-Chip Cookies
Equipment
Ingredients
- 1/2 cup softened vegan butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- Cream together the softened butter and brown sugar together with a hand-mixer or in the base of a stand mixer.
- Add the vanilla extract and pumpkin puree to the butter mixture and mix together until well combined.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together until well combined, then add into the pumpkin mixture. Stir until just combined, then fold in the chocolate chips.
- Scoop 1-2 tablespoons of batter and roll into a ball, then place on a lightly greased baking sheet and gently press down. Continue with the rest of the batter, placing the cookies 2 inches apart on the baking sheet.
- Cook for 9-10 minutes, then remove from the oven and let sit for 5 minutes before transferring to a cooling rack.