These Pumpkin Chocolate Chip Cookies are soft, chewy, and will simply melt in your mouth. They are embedded with gooey chunks of chocolate and an aroma of fall spices. These cookies are vegan and oh so delicious.
I hope you’re not sick of pumpkin recipes yet, because these cookies are too good to miss. These Pumpkin Chocolate Chip Cookies are easy and simple to make and will be a staple in your kitchen this season.
I get it, there are many pumpkin recipes out there this season, but you must not hold back from these chewy pumpkin chocolate chip cookies.
These cookies pair perfectly with a warm fall beverage, but also shine on their own.
They are extremely simple and easy to make and in my opinion, the ideal introductory fall dessert recipe.
How to Make Pumpkin Chocolate Chip Cookies:
This is a simple, fuss-free recipe.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the room temperature vegan butter and sugars until fluffy. Add the pumpkin puree and vanilla and beat on low until combined. Add the flour, pumpkin spice, baking soda and powder, and salt. Beat with the electric mixer on low until a soft cookie dough forms. Fold in the chopped dark chocolate.
- Use a small cookie scoop to distribute dough on to the prepared baking sheet. Bake for 12 minutes. Allow cooling for 5 minutes on baking sheet before transferring to a wire cooling rack.
Your ‘Pumpkin Chocolate Chip Cookie‘ Questions Answered:
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for a GF all-purpose flour. My favorite is Bob’s Red Mill 1-1.
Can I sub the vegan butter for coconut oil?
I have not tested this recipe using softened coconut oil, but I believe the final results would yield similarly. I suggest using refined coconut oil, so the coconut taste isn’t prominent.
How do I store the cookies? Can I freeze the dough?
Store cookies in an airtight container at room temperature for up to 5 days. You can portion the dough and freeze in a plastic bag for 2-3 months. Let frozen dough rest at room temperature for 10 minutes then bake for 14 minutes at 340F. Bake for a couple minutes longer, if needed.
If you’re looking for more pumpkin desserts, you’ll also love this Pumpkin Bread w/ Maple Cream Cheese Frosting, these Pumpkin Snickerdoodles, and these Pumpkin Spice Pancakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These Pumpkin Chocolate Chip Cookies are soft, chewy, and will simply melt in your mouth. They are embedded with gooey chunks of chocolate and an aroma of fall spices. These cookies are vegan and oh so delicious.
- ½ cup room temp. vegan butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup chopped dark chocolate
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the room temperature vegan butter and sugars until fluffy. Add the pumpkin puree and vanilla and beat on low until combined. Add the flour, pumpkin spice, baking soda and powder, and salt. Beat with the electric mixer on low until a soft cookie dough forms. Fold in the chopped dark chocolate.
-
Use a small cookie scoop to distribute dough on to the prepared baking sheet. Bake for 12 minutes. Allow cooling for 5 minutes on baking sheet before transferring to a wire cooling rack.
-
To store: Store cookies in an airtight container at room temperature for up to 5 days.
To freeze: You can portion the dough and freeze in a plastic bag for 2-3 months. Let frozen dough rest at room temperature for 10 minutes then bake for 14 minutes at 340F. Bake for a couple minutes longer, if needed.
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