Vegan Pumpkin Chocolate Chip Cookies

These Vegan Chocolate Chip Pumpkin Cookies are the ultimate treat for fall! They’re so simple to make and conveniently completely plant-based. Perfect for when your sweet tooth hits and you want a little pumpkin spice in your life.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 cookies

Calories: 222 kcal per serving

Ingredients

1 stick - melted butter
½ cup - white sugar
¼ cup - light brown sugar
1 tsp - vanilla
¼ cup - pumpkin puree
1 ½ cups - all purpose flour
½ tsp - baking soda
¼ tsp - salt
1 tsp - pumpkin pie spice
¾ cup - dark chocolate chips

Instructions

Pre-heat your oven to 350 degrees F.
In a stand mixer (or using a hand mixer), beat together the butter, white sugar, and brown sugar until fully combined.
Next, add in the vanilla and pumpkin puree and beat until just mixed together.
Add in the flour, baking soda, salt and (if desired) pumpkin pie spice. Continue to mix until a dough is formed. You want it to be soft but not so sticky that it sticks to your fingers. If it is too sticking, add a couple tablespoons more flour into the batter and mix.
Fold in the chocolate chips.
Roll the dough into ~12 balls and place them on a greased or lined baking sheet. Bake for 10-12 minutes making sure not to over bake at all. The bottom will be only very slightly browned.
Let cool for as long as you can manage and then enjoy!!
I suggest using vegan butter over coconut oil in this recipe.
You can swap the dark chocolate chips for regular as desired.
My best advice for making these gluten free is to use a gluten free 1-1 flour.

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