These are the best Vegan Pumpkin Chocolate Chip Cookies ever. They’re soft and gooey, loaded with pumpkin flavor. Just 1 bowl and less than 30 minutes to make these pumpkin chocolate chip cookies.
Preheat the oven to 370° F and line a baking sheet with parchment paper.
Prep the canned pumpkin purée, measure and place pumpkin purée in a paper towel and squeeze out the excess liquid. Set aside.
In a large mixing bowl add the butter and microwave in 10 second intervals until melted. Add in the sugar, brown sugar, pumpkin, vanilla and molasses and whisk together.
Add the flour, salt, baking soda and spices and use a rubber spatula to fold everything together.
Fold in the chocolate chips. Place in fridge for 30 minutes.
Remove from fridge and use a 1 ounce cookie scoop and scoop the cookie dough out on to the lined baking sheet, about 6-8 per sheet depending on the size of your baking sheet.
Place in the oven to bake for 12-14 minutes. Take them out just before they look done, they will continue to cook for a few minutes once removed from the oven. Repeat until dough is gone.
Store in a sealed container for up to 3-4 days.
Video
Notes
Butter: I have used Miyokos and Earth Balance butter in the recipe both with great results. Pumpkin: Make sure you are using plain canned pumpkin purée, not pie filling. You may or may not get much liquid out when you squeeze it out in the paper towel, all pumpkin cans are different and some have a lot of excess liquid and some are a great pureed consistency with no excess liquid.Spices: You can add 1.5 teaspoon of pumpkin pie spice in place of all the spices listed if you have it, or you can omit it entirely.Freeze: To freeze the dough, scoop out the cookies on a lined baking sheet and place in the freezer until frozen, then store up to 3 months in a freezer zip lock bag. To bake let them thaw on the counter for 30 minutes before baking. Cool them: Let them cool completely before stacking them on top of each other for storing otherwise they will stick together.