I am back with another pumpkin recipe…I just can’t get enough!
I recently made these pumpkin chocolate chip cookies and they were a hit amongst friends and family so, of course, I had to share the recipe.
They are super soft, chewy, and will simply melt in your mouth. Embedded with gooey chunks of chocolate and an aroma of fall spices.
I’ve tried this recipe multiple ways, and the texture has come out the best with vegan butter, however, if you would like to be on the more healthier side you can definitely use softened coconut oil instead!
It will yield a slightly coconut flavor and may be more moist, but will have a pretty similar taste!
Feel free to use regular flour if you don’t want it to be gluten-free!
These cookies are….
- Healthier than your average cookie!
- Oh so delicious!
I assure you these are the best soft and chewy pumpkin cookies out there. A crowd favorite every time.
- 1 ½ cups all-purpose gluten-free flour or unbleached wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup room temp. vegan butter
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 egg or flax egg (1 tbsp flax seed meal + 3 tbsp water)
- ½ cup pumpkin puree
- ½ cup chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, beat the sugar and butter until creamy. Beat in the vanilla, egg, and pumpkin puree until combined. Stir in the rest of the ingredients until a soft cookie dough forms. Using a small ice cream scoop, scoop even amounts of cookie dough onto the baking sheet. Slightly press down with the palm of your hand.
Bake for 15-17 min. until light golden brown. Cool for 5 min. Enjoy!