Description
Delight in these soft, vegan pumpkin chocolate chip cookies that perfectly blend seasonal pumpkin flavor with rich, dairy-free chocolate chips. These gluten-free treats are easy to make and offer a chewy, flavorful bite with optional cakey texture by chilling the dough.
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
Dry Ingredients
- 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
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons pumpkin pie spice (depending on spice preference)
Add-ins
- 1 1/4 cups vegan chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone baking mat. Plan to bake in multiple batches as this recipe yields about 3 dozen cookies.
- Mix Wet Ingredients: In a large bowl, combine the melted vegan butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Mix thoroughly until smooth and well incorporated.
- Add Dry Ingredients: Stir in the gluten-free flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix until a soft dough forms without overworking it.
- Incorporate Chocolate Chips: Gently fold in the vegan chocolate chips ensuring they are evenly distributed throughout the dough.
- Optional Chilling: For thicker and cakier cookies, refrigerate the dough for 2 hours. If you prefer chewier, flatter cookies, bake the dough immediately.
- Portion Dough: Using a tablespoon-sized cookie scooper, drop mounds of dough about 2 inches apart on the prepared baking sheets. Each sheet fits approximately 12 cookies.
- Bake: Bake in the preheated oven for 14 minutes or until the edges start to brown. The cookies will appear soft but will firm up as they cool.
- Cool: Let the cookies rest on the baking sheet for 1 minute after baking then transfer carefully to a cooling rack. Allow cookies to cool completely before serving.
Notes
- This recipe is adapted from a classic chocolate chip cookie recipe tailored to be vegan and gluten-free.
- You can substitute vegan butter with refined coconut oil for a mild flavor without coconut taste.
- To freeze dough, scoop mounds onto a parchment-lined baking sheet, freeze for 30-60 minutes, then transfer to a freezer bag. When baking frozen dough, increase baking time by 1-2 minutes as needed.
- Store baked cookies in an airtight container for up to 1 week.
- Chilling dough results in thicker, less spread cookies, while baking immediately yields chewier, flatter cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
