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My vegan pumpkin cookies are a soft and fluffy treat, made with pumpkin puree, warm spices and chocolate. Make a batch for a sweet snack!
Baking cookies is fun all year long, but especially when those treats include the flavors of fall. I think filling the kitchen with the aroma of fresh pumpkin and warm spices like cinnamon and nutmeg is comforting.
Test it out for yourself with this gluten and dairy free cookie recipe.
Vegan Pumpkin Cookies
I love this recipe, and I think you will too. The vegan pumpkin chocolate chip cookies are:
- Made with plant-based ingredients, including 100% pumpkin puree, which is a great source of vitamins and fiber.
- Soft and fluffy
- Customizable– Adapt the cookie recipe! Use extra chocolate chips, or leave them out completely.
- Freezer friendly– Make a big batch so you can enjoy that wonderful pumpkin flavor any time of the year!
Ingredient notes and substitutions:
- all-purpose flour– if you need gluten free pumpkin chocolate chip cookies, you can substitute regular flour for a 1:1 all-purpose gluten free flour
- pumpkin puree– be sure to use 100% pumpkin puree, and not pumpkin pie filling
- dairy free chocolate chips– The Enjoy Life Foods brand is sold in most larger grocery stores, or you can purchase them online
Kitchen tools/equipment you’ll need:
- non-stick cooking spray or parchment paper
- mixing bowls, large and medium
- mixing spatula or large spoon
- cookie scoop
- cookie spatula
- wire cooling rack
- cookie sheet
Baking 101: cookie sheets vs. baking sheets
For even baking, air needs to circulate all the way around the cookie dough as it bakes. It’s best to use traditional cookie sheets, which are completely flat and don’t have raised sides.
Don’t have a cookie sheet? Not a problem!
If all you have is a rimmed baking sheet, just flip it over. Then, set a piece of parchment paper on the bottom of the pan (or use non-stick cooking spray) and bake the cookies there.
Tips for perfect vegan pumpkin chocolate chip cookies
- Give them space– Space the cookie dough about 2 inches apart. This is done for the same reason I suggest using a cookie sheet; it promotes even baking. It also prevents the vegan pumpkin chocolate chip cookies from baking into one another.
- Don’t over bake– If you bake them too long, you’ll end up with dry cookies. When the pumpkin cookies are ready to come out of the oven, they’ll be golden brown and have slightly crisp edges. The tops should be just a little bit shiny and under baked. Don’t worry; the cookies will continue to cook on the sheet as they cool.
- How to avoid sinking chips– Tossing chocolate chips in a bit of flour before you mix them in helps to prevent them from sinking as they bake.
Vegan pumpkin cookie mix-ins
Want a little bit more in each bite? Consider stirring in up to a total of 1/2 cup of extra ingredients. A few ideas:
- chopped nuts
- dried fruit– A a handful of dried cranberries, cherries, or another dried fruit of your choice
- dairy free white chocolate chips– If you like white chocolate, you could also make Cranberry White Chocolate Rice Krispies Treats, but be sure to use vegan marshmallows!
- 1 ¼ cups all-purpose flour (or 1:1 gluten free flour)
- ½ tsp baking soda
- 2 tsps pumpkin pie spice
- ¾ tsp coarse Kosher salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 2 tsps vanilla extract
- 1 cup vegan chocolate chips
Preheat oven to 375F. Spray a large baking sheet with non stick cooking spray and set aside.
In a large mixing bowl combine flour, baking soda, pumpkin pie spice, and salt. Whisk to combine well and set aside.
In a medium bowl combine pumpkin, oil, sugars, and vanilla. Stir to combine. Add the wet ingredients into the large bowl of dry ingredients and stir well. The dough will be a little sticky. Next, gently fold in chocolate chips.
Scoop dough out in about 1.5 tablespoons portions or use a cookie scoop. Place on prepared pan, leaving about 2 inches in between scoops.
Bake for 13-15 minutes at 375F or until the edges are golden and the tops are set. The top of the cookies will be a little soft, but will firm up as they cool.
Remove from cookies from the oven and allow to cool for 5 minutes before transferring them to a cooling rack. Cool completely before enjoying or storing in an airtight container.
These cookies are fluffy, soft, and cake-like, not chewy.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 90mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 1g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
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