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Vegan Pumpkin Chocolate Chip Cookies

Easy to form in one bowl, these vegetarian pumpkin chocolate chip cookies ar soft, chewy and utterly pumpkin-spiced! 

Vegan Pumpkin Chocolate Chip Cookies

Oh, is there something higher than a heat, soft and icky cookie contemporary out of the oven? the sole issue higher can be a heat, soft and icky PUMPKIN cookie that’s additionally vegetarian. And it's chocolate chips. 

I’m thus excited to share these cookies with you! I tested and tested till i feel that you simply can love the result. Soft, chewy and therefore the excellent course for once that fall baking desire hits. nice for bake sales, soused during a glass of almond milk, or whenever!

Pumpkin pie spice and refined sugar paired with pumpkin puree is that the definition of fall flavor. These cookies strike a cord in me of sirup crinkles, another spiced fall cookie. vegetable oil is that the low-fuss fat that we’ll use in situ of butter. i like to recommend mistreatment vegetable oil at temperature for best results.

I use general-purpose flour during this instruction, however you'll be able to additionally use whole flour for a heartier cookie.

Vegan Pumpkin Chocolate Chip Cookies


  • 1/2 cup pumpkin puree NOT pumpkin pie filling!
  • 1 cup light brown sugar packed into cup
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan mini chocolate chips


  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Add pumpkin puree, light brown sugar, coconut oil and vanilla extract to a medium mixing bowl. Cream together using a wooden spoon or hand/stand mixer on low.
  3. Once combined, add the pumpkin pie spice, baking soda, and salt. Stir in the flour 1/2 cup at a time to avoid a crumbly mixture. Mix together using the wooden spoon or mixer until a large uniform ball of cookie dough forms.
  4. Use a wooden spoon to mix in the mini chocolate chips.
  5. Use a tablespoon measure to scoop out 24 cookies. Use your hands to roll each cookie dough scoop into a ball. The ball should be about the size of a ping-pong ball. Place cookies on the cookie sheet at least two inches apart -- you may need to bake the cookies in batches. Lightly press each cookie with the palm of your hand to flatten into a puck shape (see blog post for reference).
  6. Place the cookie sheet on the middle rack of the oven. Bake for 12-14 minutes in 350 degree F oven. Remove from oven and let rest for 2 minutes before transferring to a cooling rack to cool.
  7. Keep at room temperature for up to 5 days or freeze for up to 3 months.

Recipe From : Coz Peach Kitchen

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