Chewy Vegan Pumpkin Chocolate Chip Cookies
These chewy vegan pumpkin chocolate chip cookies are for all those chewy pumpkin cookie lovers out there! It’s perfectly chewy and soft on the inside. I feel like when it comes to pumpkin cookies, you are either team chewy or cakey. I personally love a cakey pumpkin chocolate chip cookie best, but these chewy ones are DANG good! The melted butter and using less pumpkin puree helps achieve a chewy texture. It’s the perfect fall cookie with the coziest flavors. They are so easy to make and will make you fall in love with them!
Chewy Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are CHEWY and not cakey. They are full of fall flavors and so dang delicious!
Print Recipe
Ingredients
- 1/2 cup vegan butter, melted
- 1/3 cup dark brown sugar (regular brown sugar or coconut sugar works too)
- scant 1/2 cup organic cane sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 cup non-dairy chocolate chips
Instructions
- In a medium bowl, add the flour, salt, cinnamon, pumpkin pie spice, and baking soda. Mix until well combined. Set aside.
- Add the melted butter, brown sugar, and organic cane sugar to the bowl of your stand mixer. I used my KitchenAid. With the paddle attachment, mix until well combined. Add the pumpkin and vanilla. Mix until well combined.
- Add half the flour to the mixer. Mix on low until combined. Add the rest of the flour and mix on low again until combined. Use a spatula to scrape the sides down. Add the chocolate chips and pulse the mixer until they are evenly incorporated.
- Cover the dough and chill for 30 minutes. Don’t skip this step! The flavor is SO much better.
- While dough is chilling, preheat oven to 350 degrees F. Line a baking sheet with a silicone mat. Once the dough is done chilling, use a cookie scoop to drop dough onto cookie sheet, about 1.5 tablespoons each. Slightly flatten tops with a spatula or your hands. They only spread a little bit.
- Bake for 12-15 minutes, until the edges are golden. When you take the cookie sheet out, tap it on the counter a few times to release some air from the cookies. This helps with making the cookies chewy! Let the cookies cool on the pan for 10 minutes and transfer to a cooling rack to cool for at least 30 minutes before eating. They will deflate a little and it will help the cookies firm up and get chewy. Enjoy!
Servings: 18
