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
