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Vegan Pumpkin Chocolate Chip Cookies – Soft & Easy

  • Author: Gonul
  • Prep Time: 2 hours, 25 minutes (includes 2 hours for chilling)
  • Cook Time: 13 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 40 1-inch diameter cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These vegan pumpkin chocolate chip cookies, made with vegan butter, flax seeds, and pumpkin puree are super soft and perfect for holiday baking!


Scale

Ingredients

Dry ingredients:

  • 3.5 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin spice mix*
  • 1 teaspoon salt

Wet ingredients:

  • 1 cup unsalted vegan butter (if using salted, omit salt in recipe)
  • 1 cup regular white granulated sugar
  • 1/2 cup light brown sugar**
  • 1/4 cup vegan honey, maple syrup, or agave syrup
  • 2 flax eggs (1 flax egg = 1 tablespoon ground flax seeds + 1 tablespoon warm water)
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extract

Extras:

  • 8 oz chocolate bar (4 regular baking bars, or sub same amount of chocolate chips)
  • Pinch of coarse sea salt

Instructions

  1. Bring all wet ingredients to room temperature.
  2. Whisk flour, salt, baking soda, baking powder, and pumpkin spice mix in a large bowl.
  3. In a seperate bowl, beat butter, white sugar, and brown sugar until fluffy and light. Depending on what type of mixer you are using, this can take anywhere from 5 to 15 minutes.
  4. Add the flax eggs, pumpkin puree, vanilla extract, and vegan “honey” (or a different vegan nectar), then mix to combine.
  5. Add the dry ingredients and the chocolate, then mix until everything just to combine— be careful not to overmix.
  6. Make cookie balls into desired shapes. I made 1 inch-diameter balls. Arrange them on sheets lined with parchment paper, leaving at least 1 inch in between.
  7. Chill in the refridgerator for at least 2 hours.
  8. Sprinkle with sea salt, and bake at 350F until the edges get some color— for about 12-15 minutes.
  9. Let them cool before serving. You can keep the unbaked cookie dough balls in the freezer for up to two months. Bake from frozen for a bit longer than 15 minutes.

Notes

*Easily make your own pumpkin spice mix by combining 3 parts cinnamon, 2 parts nutmeg, 2 parts ginger,1 part allspice, and 1 part cloves. All ground.

**If you are out of brown sugar but have some molasses in the pantry, add 1/3 cup of white sugar + 1 tbsp of molasses instead. You can skip this part completely, but you would be missing out on the extra chewiness brought upon by the reaction between acidic molasses and baking soda.

If your batter splits / curdles, don’t worry about it. This can happen due to the differences in temperature of your ingredients— especially following the creaming phase of butter & sugar. Serious Eats recommends having all baking ingredients at 70F before mixing them together. Personally, I am okay with not being as precise with this process and usually just bring everything to room temperature before mixing. I also do not think that a split cookie batter is a deal breaker when it comes to the end result.

Keywords: pumpkin, cookies, chocolate chip, fall, holiday, dessert