Vegan Pumpkin Chocolate Cookies

Name: Vegan Pumpkin Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22 cookies
Cuisine: Western, American
Ingredients: 140 g (1 1⁄4 sticks) butter; 140 g (2⁄3 cup) unrefined brown sugar; 120 g (1⁄2 cup) pumpkin puree; 1⁄8 tsp baking powder; 6 tsp. pumpkin spice mix; 2 tsp. vanilla extract; 300 g (2 cups) all-purpose flour; 150 g (1 cup) chocolate chips

Oct. 30, 2020

This is one of my favorite things about fall. Pumpkin recipes! No matter if sweet or savory, I just can't get enough of it.

That's why I am really excited to share my favorite all-vegan pumpkin chocolate cookie recipe with you.

These vegan pumpkin chocolate cookies are perfect for the sweet tooth during Halloween, Thanksgiving, or just a cozy day at home. I mean, who needs a special occasion to eat cookies, right?

Our vegan pumpkin chocolate cookies are super easy and quick to make, ready in just 30 mins, and absolutely delicious. They are nice and soft from the inside, but just crunchy enough on the outside.

I can't wait to hear what you think about them. Leave us a comment below and don't forget to tag us in your Instagram post @iamcoconutsaboutfood. We would love to see how the recipe turned out for you. 🧡

P.S.: We didn't plan for a smiling cookie model. I guess this is just a really happy recipe that even makes the cookies smile 😊.

Vegan Pumpkin Chocolate Cookies Recipe

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Prep time: 15 minutes Cook time: 15 minutes Servings: 22 cookies Categories: Desserts, Snack Cuisines: Western, American

Ingredients

140 g (1 ¼ sticks) butter

140 g (⅔ cup) unrefined brown sugar

120 g (½ cup) pumpkin puree

We used fresh pumpkin puree by boiling about 120 g of pumpkin for about 15 min until soft. Make sure to measure the pumpkin puree (120 g or ½ cup) since weight can change after boiling.

⅛ tsp baking powder

6 tsp. pumpkin spice mix

We make our own pumpkin spice mix with 4 tsp. cinnamon powder, ½ tsp. nutmeg, ½ tsp. ginger powder, ½ tsp. all-spice, ¼ tsp. ground cloves, ¼ tsp. cardamom.

2 tsp. vanilla extract

300 g (2 cups) all-purpose flour

150 g (1 cup) chocolate chips

Instructions

Step 1:

Preheat oven to 175 °C (350 °F).

Step 2:

Using a mixer, beat brown sugar with butter until creamy and fluffy.

Step 3:

Add the pumpkin spice mix, pumpkin puree, vanilla extract and milk to the butter mixture and mix until fully incorporated.

We used a hand mixer.

Step 4:

Fold in the flour until just combined.

Step 5:

On a baking sheet with parchment paper, distribute small balls of cookie dough.

You can use a cookie scoop or try to make the balls with your hands.

Step 6:

Flatten the cookie dough balls into your preferred cookie thickness.

We simply used the bottom of a glass to press them flat.

Step 7:

Bake the cookies for 15 mins until still soft and slightly golden around the edges. Once done, transfer to a cooling rack and let cool down to room temperature.