Vegan Pumpkin Chocolate Chip Cookies
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 1 hour to make these pumpkin chocolate chip cookies.
Servings: 18
Calories: 181kcal
Ingredients
- ¾ cup vegan butter (melted and cooled - I like Miyokos - 170 grams)
- ¾ cup cane sugar (150 grams)
- ⅓ cup light brown sugar (packed - 73 grams)
- ½ cup pumpkin (plain can pumpkin - 112.5 grams)
- 1 teaspoon vanilla
- ½ tablespoon molasses
- 2 ½ cups all purpose flour (281 grams)
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- ¼ teaspoon ginger
- 1 cup vegan mini chocolate chips
Instructions
- Preheat the oven to 370° F and line a baking sheet with parchment paper.
- For the canned pumpkin make sure it's plain not pie filling, no need to drain the liquid in a paper towel unless it's super runny, if it's a nice puree texture just add it right in.
- In a large mixing bowl add the butter and microwave in 10 second intervals until melted, let cool a few minutes. 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.
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.
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.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale this it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
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.
Nutrition
Calories: 181kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 139mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg
