Description
Simple recipe for soft, chewy vegan cookies featuring pumpkin and chocolate chips.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside for 5 minutes)
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, vanilla extract, and prepared flax egg until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the vegan chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set. The centers may look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for 30 minutes before baking.
- You can substitute almond flour for all-purpose flour, but the texture will change.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 90
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: vegan, pumpkin, chocolate chip cookies, dairy free, egg free, fall baking