Description
Deliciously soft and chewy vegan pumpkin chocolate chip cookies made with gluten-free flour, perfect for a festive treat that combines the warm flavors of pumpkin and pumpkin pie spice with rich vegan chocolate chips.
Ingredients
Scale
Dairy-Free Wet Ingredients
- 3/4 cup vegan butter, melted
- 3/4 cup organic granulated sugar
- 3/4 cup packed organic brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla
Dry Ingredients
- 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons pumpkin pie spice (depending on spice preference)
Add-Ins
- 1 1/4 cups vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the melted vegan butter, granulated sugar, brown sugar, pumpkin puree, and vanilla. Mix thoroughly until smooth and well combined.
- Add Dry Ingredients: Stir in the gluten-free baking flour, baking soda, baking powder, pumpkin pie spice, and salt into the wet mixture. Mix until a dough forms without overworking it.
- Incorporate Chocolate Chips: Fold the vegan chocolate chips into the dough evenly to ensure each cookie will have plenty of chips.
- Optional Chill: For thicker, cakier cookies, refrigerate the dough for 2 hours. If you prefer chewier, flatter cookies, you can skip chilling and bake immediately.
- Shape Cookies: Using a tablespoon-sized cookie scooper, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can fit approximately 12 cookies per sheet as per this recipe.
- Bake Cookies: Bake in the preheated oven for 14 minutes, or until the edges start to brown. The cookies will appear soft but will firm up as they cool.
- Cool Cookies: Let the cookies rest on the baking sheet for 1 minute post-baking, then carefully transfer them to a wire rack using a spatula to cool completely.
Notes
- This recipe is adapted from a classic chocolate chip cookie recipe for a vegan and gluten-free pumpkin twist.
- Coconut oil can be used instead of vegan butter; use refined coconut oil if you want to avoid a coconut flavor.
- Cookie dough can be frozen: scoop dough onto parchment-lined sheet, freeze for at least 30 minutes, then transfer to freezer bag. Add 1–2 extra minutes to baking time when baking from frozen.
- Store baked cookies in an airtight container for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
