Description
These vegan pumpkin chocolate chip cookies are soft, chewy, and packed with warm pumpkin pie spice flavor. Made with melted vegan butter and pumpkin puree, these gluten-free cookies are perfect for fall or any time you crave a delicious plant-based treat.
Ingredients
Scale
Main Ingredients
- 3/4 cup vegan butter, melted
- 3/4 cup organic granulated sugar
- 3/4 cup packed organic brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 1/4 cups vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the melted vegan butter, organic granulated sugar, packed organic brown sugar, pumpkin puree, and vanilla extract. Mix well until fully incorporated.
- Add Dry Ingredients: Stir in the gluten-free baking flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix until a dough forms.
- Incorporate Chocolate Chips: Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Optional Chill: For thicker, more cake-like cookies, chill the dough in the refrigerator for 2 hours. If you prefer chewier, flatter cookies, proceed without chilling.
- Scoop Dough: Using a tablespoon-sized scooper, drop mounds of dough onto the prepared baking sheet about 2 inches apart. You can fit 12 cookies per sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 14 minutes, or until the edges begin to brown. The cookies will be soft initially but will firm up as they cool.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 1 minute after removing from the oven, then transfer them carefully to a cooling rack using a spatula. Cool completely before serving.
Notes
- This recipe is adapted from a classic chocolate chip cookie recipe to make it vegan and gluten-free.
- Coconut oil can be used instead of vegan butter; use refined coconut oil to avoid coconut flavor.
- You can freeze the raw cookie dough by scooping it onto a baking sheet lined with parchment, freezing for 30-60 minutes, then transferring to a freezer-safe bag. Bake frozen dough at 350°F for 15-16 minutes or until edges brown.
- Store baked cookies in an airtight container for up to 1 week.
- Spacing the dough about 2 inches apart will allow cookies to spread evenly without merging.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
