Vegan Pumpkin Chocolate Chip Cookies
Serves 12
15 mins prep
30 mins cook
45 mins total
These vegan pumpkin chocolate chip cookies are soft, packed full of pumpkin flavor and gooey chocolate chips. They’re the perfect fall cookie. These cookies come together in one bowl without an electric mixer. The pumpkin puree helps bind the cookies together and acts as a perfect egg replacement. *Don't overbake these cookies or they will be dry!*
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Preheat oven to 180°C (350°F). Line a large baking tray with parchment paper.
In a large bowl, combine oil, sugar, salt, pumpkin puree, and vanilla extract. Whisk until thickened.
⅕ ¾ vegetable oil⅕ 1 brown sugar⅕ ¼ sea salt⅕ ½ pumpkin puree⅕ 1 pure vanilla extractSift flour, baking soda, baking powder, and pumpkin spice into the same bowl. Fold just until no more dry streaks remain.
⅕ 2 all-purpose flour⅕ ¼ baking soda⅕ ¼ baking powder⅕ 1 pumpkin spiceAdd chocolate (leave a handful for topping), nuts, and fold a few times until incorporated.
⅕ ½ walnuts⅕ 1 chocolate chipsScoop cookie dough into balls using a 2 tablespoon scoop (or roll them into balls) and place a few onto the baking sheet, spacing them a few inches apart. Top with extra chocolate chips if needed. Press down on the cookie dough ball to flatten slightly.
Bake for 8-9 minutes (don't overbake, it's better to underbake!) or until the cookies puff up and the edges are set. Let them cool on the baking sheet for 30 seconds and use a spatula to carefully transfer them onto a cooling rack to cool. Sprinkle with flaky salt.
⅕ ½ flaky saltContinue baking the rest of the cookies in batches. The cookies are best served warm.
