Vegan Pumpkin Chocolate Chip Cookies
The best vegan pumpkin chocolate chip cookies recipe made with real pumpkin.
Servings: 25
Ingredients
- 2 ¼ cups whole wheat pastry flour or all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ cup sugar
- ⅔ cup brown sugar
- ½ cup canned pumpkin
- ⅛ cup vegan butter
- ½ cup coconut oil
- 10 oz dairy free chocolate chips
Instructions
- Whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl until combined
- Measure the coconut oil and vegan butter while solid, then melt in the microwave until liquified.
- In a separate bowl, cream together the sugar, brown sugar, pumpkin, melted vegan butter, and melted coconut oil until combined
- Add the dry mixture to the wet, beat to combine
- Fold in the dairy free chocolate chips
- Use a mini cookie scoop to pack the batter into, then drop scoops onto a baking sheet
- Bake the vegan pumpkin cookies at 350 degrees for 10 - 14 minutes
- Once the cookies are done, remove them from oven and top immediately with sea salt flakes.
- Remove the cookies onto a wire cooling rack to cool completely
Video
Notes
The previous version of this recipe used ½ cup vegan butter ½ cup coconut oil and ⅓ cup canned pumpkin. Several readers noted the cookies were too flat so I retested the recipe with the above ingredients. Both versions are equally delicious, just different thickness :)
Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Sodium: 163mg | Potassium: 58mg | Fiber: 2g | Sugar: 15g | Vitamin A: 807IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg