Looking for a delightful vegan treat that captures the essence of autumn? These Vegan Pumpkin Chocolate Chip Cookies are the perfect choice. Packed with flavors of pumpkin spice and dotted with rich vegan chocolate chips, they’re not only delicious but also dairy-free, making them suitable for everyone to enjoy.
Ingredients:
1 cup canned pumpkin puree
1/2 cup melted coconut oil
1 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup vegan chocolate chips
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the vegan chocolate chips to evenly distribute them throughout the dough.
Form Cookies: Drop tablespoon-sized portions of cookie dough onto the prepared baking sheet, leaving space between each cookie for spreading during baking.
Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before enjoying.
Enjoy the Delight: These Vegan Pumpkin Chocolate Chip Cookies are not only a treat for the taste buds but also a wonderful way to celebrate the flavors of the season guilt-free.
Serving Tips:
Freshly Baked Enjoyment: Serve these Vegan Pumpkin Chocolate Chip Cookies warm from the oven for a gooey, melty chocolate experience.
Pairing Suggestions: Enjoy with a glass of almond milk, a cup of hot tea, or alongside a scoop of dairy-free ice cream for a decadent dessert.
Presentation: Arrange on a festive platter or in a cookie jar for a charming display at gatherings or as a thoughtful gift.
Storage Tips:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or reheat gently in the oven before serving.
Layering Cookies: Separate layers of cookies with parchment paper to prevent sticking when storing multiple layers in containers.
Related Recipes:
- Best Chocolate Chip Cookies Ever
- Chocolate Chip Cheesecake Cookies
- No-Bake Chocolate Chip Cheesecake Recipe
FAQs:
Are these Vegan Pumpkin Chocolate Chip Cookies suitable for people with dairy allergies?
Yes, these cookies are completely dairy-free. They use coconut oil instead of butter and vegan chocolate chips, making them a safe and delicious treat for those with dairy allergies or on a vegan diet.
Can I use homemade pumpkin puree instead of canned pumpkin?
Yes, you can substitute homemade pumpkin puree for canned pumpkin in this recipe. Ensure that the homemade puree is well-drained and of a similar consistency to canned pumpkin for best results.
How can I adjust the sweetness of these cookies?
If you prefer less sweetness, you can reduce the amount of brown sugar used in the recipe. You may also opt for dark chocolate chips or reduce the amount of chocolate chips added to the dough.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe container or bag. When ready to bake, thaw the dough balls in the refrigerator overnight or at room temperature for about 30 minutes before baking according to the recipe instructions.
Conclusion:
Whether you’re hosting a gathering, looking for a sweet snack, or simply craving a taste of fall, these cookies are sure to be a hit. Their soft texture, combined with the warm spices of cinnamon, nutmeg, and cloves, perfectly complement the richness of the vegan chocolate chips. Bake a batch today and savor the delightful blend of pumpkin and chocolate in every bite!
📖 Recipe:
Print
Vegan Pumpkin Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Diet: Vegan
Description
Indulge in these delightful vegan pumpkin cookies, loaded with rich chocolate chips and warm spices, perfect for a cozy autumn treat.
Ingredients
1 cup canned pumpkin puree
1/2 cup melted coconut oil
1 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until cookies are lightly golden around the edges.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the pumpkin puree is well-mixed with the oil and sugar for a smooth dough.
Adjust sweetness by varying the amount of brown sugar or using dark chocolate chips instead of regular vegan chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: Approximately 24 cookies
