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Vegan Pumpkin Spiced Chocolate Chip Cookies

These
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 20 cookies
Author: Lisa Le

Ingredients

  • 1/2 cup vegan butter I used Earth Balance, softened (left at room temperature for 15-20 minutes)
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups unbleached all purpose flour
  • 1/4 cup chocolate chips you can use up to 1/2 cup, depending on how much you like chocolate chips

Instructions

  • Preheat oven to 350ºF.
  • Using a stand mixer or electric beater, beat butter and sugar until creamy.
  • Add vanilla extract and pumpkin puree and beat until incorporated.
  • Sift in pumpkin spice, baking powder, baking soda, and flour and mix until just combined.
  • Fold in chocolate chips. On a lined, thick-bottomed baking sheet (I use a silpat on an aluminum jelly roll pan) scoop out 1.5 tbsp amounts of dough (roughly 1 inch balls) leaving at least 1 inch of space between the cookies for spread.
  • Bake for 12 minutes (until edges are slightly browned) and let cool on a wire rack for 1 minute before removing from pan and letting cool completely on the wire rack.