Vegan Pumpkin Chocolate Chip Cookies
These soft and chewy pumpkin chocolate chip cookies are the perfect snack or dessert come pumpkin season. You only need 1 bowl to make these amazing cookies!
Servings: 26 cookies
Calories: 108kcal
Equipment
- Baking sheet
- cooling rack
Ingredients
- 8 tablespoon vegan butter, softened
- 1 cup white sugar
- 1 ½ cup white flour
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (vegan)
Instructions
- Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
- Cream together the vegan butter and sugar using a stand mixer or a hand held mixer and a large bowl.
- Add the remaining ingredients (except for the chocolate chips) to the butter/sugar mixture and mix well.
- Stir in the chocolate chips until well mixed.
- Roll the cookie dough into balls and place on the prepared cookie sheet. The dough will be a little sticky so work quickly.
- Bake for 12 minutes in the preheated oven. Remove from oven and let rest on the baking sheet for 3-5 minutes.
- Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 4 days.
Notes
- The dough will be a little sticky so for best results, work quickly. You can also refrigerate the dough for less stickiness.
- Make sure you are using canned pumpkin puree, not pumpkin pie filling.
- For the vegan butter, I recommend using Earth Balance or Country Crock Plant Butter. Don't forget to soften it first!
- Store cooled cookies in an airtight container at room temperature for up to 3-5 days.
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 110mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 654IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg