Pumpkin Chocolate Chip Cookies

5 from 3 votes

Pumpkin Chocolate Chip Cookies

Fluffy vegan pumpkin chocolate chip cookies that take less than 30-minutes to make. This vegan pumpkin cookie recipe can be made gluten-free so all can enjoy!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: Cookies

Calories: 171kcal

Author: Rae Aflatooni

Equipment

Ingredients

2 cups pastry flour
1 1/4 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup coconut oil not melted
1/3 cup maple syrup
1/3 cup cane sugar
2 teaspoons vanilla extract
1 cup pumpkin purée
1 cup vegan chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F/175°C.
Mix dry ingredients in a large bowl until combined.
Stir in the wet ingredients, including pumpkin, coconut oil, maple syrup, and vanilla extract, until well combined. Using a wooden spoon works for this recipe. If you like, a hand mixer also does the trick.
Add the vegan chocolate chips and stir with a spoon until evenly dispersed. (Feel free to leave one to two tablespoons of chocolate chips on the side. Then place them on top of the cookies once they are on the cookie sheet.)
Scoop dough rounds onto a large baking sheet using a spoon or a cookie scoop. Then lightly flatten with your fingers. (To keep your cookies from sticking, spray the pan with cooking oil, line it with parchment paper, or use a silicone baking mat.
Bake for about 12 minutes. (This will give you nice soft cookies with a slightly cakey texture. (For chewy cookies, I would recommend checking them at 12 minutes, but then potentially baking them for an additional 1-2 minutes.)

Video

Notes

Storage Tips

Store leftover cookies from this pumpkin chocolate chip cookie recipe in an airtight container. Store them at room temperature for 2-3 days or in the fridge for 4-5 days.

Nutrition