Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin cookies with gooey chocolate chips are chewy on the outside and perfectly tender in the center. They are also packed with fall flavors thanks to the pumpkin, cinnamon, nutmeg, and cloves. Truly the perfect vegan fall dessert.
Ingredients
- ½ cup coconut oil solid
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup pumpkin puree
- 1 tbsp unsweetened oat milk or non-dairy milk of your choice
- 1 tsp vanilla extract
- 2¼ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp ground cloves
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Cream the solid coconut oil and both sugars in a large standing bowl mixer using the paddle attachment or with an electric hand mixer for about 2 to 3 minutes or until light and fluffy.
- Add in the pumpkin puree, vanilla extract, and oat milk and beat on low speed until combined. Set aside.
- Whisk the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a separate large bowl.
- Add the dry ingredients to the bowl with the wet ingredients and mix on low speed until just combined. The batter should be thick.
- Gently fold in the vegan chocolate chips. Use a one tablespoon cookie scoop or spoon to portion out the batter onto the prepared baking sheets. Gently press down on the tops of each cookie to flatten slightly before baking.
- Bake in the preheated oven for 15 to 18 minutes (closer to 15 minutes for a moist center and closer to 18 minutes for a crispier cookie).
- Let cool on a wire rack for at least 15 minutes before enjoying.
Nutrition
Serving: 1cookieCalories: 119kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 189mgPotassium: 14mgFiber: 1gSugar: 7gVitamin A: 636IUVitamin C: 0.2mgCalcium: 26mgIron: 1mg
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