Description
Soft and chewy vegan cookies with pumpkin and chocolate chips. Perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients. Stir until just combined. Do not overmix.
- Fold in vegan chocolate chips.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-14 minutes, until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill dough for 30 minutes if you want thicker cookies.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg