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 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 extremely simple and easy to make and in my opinion, the ideal introductory fall dessert recipe.
I’ve tried this recipe multiple ways, and the texture has come out the best with vegan butter, however, you can sub with softened coconut oil.
It will yield a slightly coconut flavor and may be more moist, but will have a pretty similar texture and taste.
Feel free to use regular flour if you don’t want it to be gluten-free!
These cookies contain simple ingredients, such as:
flaxseed meal, vegan butter, pumpkin puree, coconut sugar, and vanilla extract for the wet ingredients.
And…
all-purpose flour, baking soda, pumpkin spice, salt, and chocolate chips for the dry ingredients.
These Pumpkin Chocolate Chip Cookies are….
- Soft, fluffy, and moist
- Easy and simple
- Egg and dairy-free
- Oh so delicious!
They are super soft, chewy, and will simply melt in your mouth. Embedded with gooey chunks of chocolate and an aroma of fall spices.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ½ cup room temp. vegan butter
- ½ cup pumpkin puree
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, combine flaxseed meal and water. Let sit for 5 minutes to thicken.
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In a large bowl, cream together the butter, pumpkin puree, and sugar with a handheld mixer or whisk vigorously until smooth and creamy. Mix in the flax egg and vanilla extract until combined. Add flour, pumpkin spice, baking soda, and salt. Use a wooden spoon or spatula to stir until a soft dough forms. Fold in chocolate chips.
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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.
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