Vegan Chocolate Chip Pumpkin Cookies

$- 1 cup pumpkin puree - 1/2 cup coconut sugar - 1/4 cup pure maple syrup - 1/2 cup melted coconut oil - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon sea salt - 1 teaspoon pumpkin pie spice - 1/2 cup dairy-free chocolate chips - 1/4 cup chopped pecans (optional) Each ingredient plays a key role in making these cookies delicious. Pumpkin puree adds moisture and a rich flavor. It gives the cookies a soft texture. Coconut sugar provides sweetness and a hint of caramel taste. It also has nutrients compared to white sugar. Pure maple syrup adds a lovely flavor while boosting the cookie's sweetness. Melted coconut oil replaces butter and keeps cookies moist. It also adds a light coconut taste. Pure vanilla extract enhances all flavors. It adds warmth and depth to the cookies. All-purpose flour gives structure to the cookies. It is essential for holding the other ingredients together. Baking soda and baking powder help the cookies rise. They create a light, fluffy texture. Sea salt balances the sweetness. It enhances the overall flavor of the cookies. Pumpkin pie spice brings warmth and a cozy aroma. It includes cinnamon, nutmeg, and ginger. Dairy-free chocolate chips provide sweetness and richness. They are perfect for chocolate lovers. Chopped pecans add crunch and a nutty flavor. They are optional but highly recommended. Mix these ingredients together, and you create a tasty treat perfect for any occasion. {{ingredient_image_2}} - Preheating the Oven: Start by preheating your oven to 350°F (175°C). This step is vital for even baking. - Preparing the Baking Sheet: Line a baking sheet with parchment paper. This helps the cookies come off easily once baked. - Mixing Wet Ingredients: In a large bowl, mix the pumpkin puree, coconut sugar, pure maple syrup, melted coconut oil, and pure vanilla extract. Whisk them until smooth and creamy. This mix forms the base of your cookies. - Sifting the Flour and Spices: In another bowl, sift the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin pie spice. Sifting helps mix ingredients evenly and removes lumps. - Incorporating Dry into Wet Mixture: Gradually add the dry mix to the wet mix. Stir gently until combined. It’s okay if there are a few lumps; they help keep the cookies soft. - Folding in Chocolate Chips and Pecans: Gently fold in the dairy-free chocolate chips and optional chopped pecans. This adds flavor and texture to your cookies. - Dropping Dough onto Baking Sheet: Use a tablespoon or cookie scoop to drop dough balls on the prepared sheet. Space them at least 2 inches apart so they can spread. - Baking Time and Temperature: Bake the cookies for 10-12 minutes. Look for golden edges and soft centers. This gives you the perfect cookie texture. These steps guide you in making delicious vegan chocolate chip pumpkin cookies. Enjoy the process and the yummy results! Avoiding Over-Mixing Mixing too much can ruin your cookies. When you add dry ingredients, stir gently. It’s okay to have some lumps. This helps keep your cookies soft and chewy. Checking for Doneness Look for golden edges and soft centers. Your cookies should look slightly underbaked in the middle. They will continue to cook as they cool. Don’t worry; this gives you that perfect texture. Alternatives to Coconut Sugar If you don’t have coconut sugar, you can use brown sugar or regular sugar. Both options will work well. Just remember, brown sugar may add a slight molasses flavor. Options for Oil and Sweeteners You can swap coconut oil with vegetable oil or applesauce. For sweeteners, agave syrup or honey can replace pure maple syrup. Each will lend a unique taste to your cookies. Adding Spices Want to spice things up? Add a pinch of cinnamon or nutmeg. These spices add warmth and depth to your cookies. You can also try cardamom for a unique twist. Serving Suggestions Serve warm cookies with a scoop of dairy-free ice cream. They also taste great with a drizzle of melted chocolate. For a crunchy touch, top them with chopped pecans. Enjoy experimenting! Pro Tips Use Fresh Pumpkin Puree: For the best flavor and texture, use homemade pumpkin puree instead of canned. Simply roast or steam fresh pumpkin, then blend until smooth. Perfect Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure to separate layers with parchment paper! Experiment with Add-ins: Feel free to customize your cookies by adding other mix-ins like dried cranberries, walnuts, or even a sprinkle of sea salt on top before baking for an extra flavor boost. Check for Doneness: Keep an eye on your cookies as they bake. They should be golden around the edges and still soft in the center—this ensures they stay chewy and delicious! {{image_4}} Swapping All-Purpose Flour To make gluten-free cookies, swap all-purpose flour with a gluten-free blend. Look for blends that contain rice flour, potato starch, and tapioca flour. These mixes usually work well in cookies. Other Gluten-Free Flours to Consider You can also use almond flour or coconut flour. Almond flour adds a nutty taste, while coconut flour absorbs moisture. If using coconut flour, reduce the amount to about one-fourth of the all-purpose flour. This adjustment helps keep your cookies soft. Adding Nut Butter Want creamier cookies? Try adding nut butter, like almond or cashew butter. This makes the dough richer and adds a lovely flavor. Just replace a bit of the melted coconut oil with nut butter for the best results. Experimenting with Different Mix-ins Feel free to switch up the mix-ins! Try adding dried fruit, like raisins or cherries. You could also use different nuts, such as walnuts or hazelnuts. Each mix-in offers a new taste and texture to your cookies. Incorporating Cranberries Cranberries bring a tart flavor that pairs well with pumpkin. Add about a half cup of dried cranberries to the dough. They add color and a nice contrast to the sweetness of the cookies. Using Other Fall Spices You can spice things up! Try adding cinnamon or ginger to the dough. These spices enhance the fall flavors and make your cookies even more inviting. Just a pinch can make a big difference! Room Temperature Storage Store your cookies at room temperature. Use an airtight container to keep them fresh. They will stay soft for about 3 days. Refrigeration Tips If you want to keep them longer, place the cookies in the fridge. They can last up to a week when chilled. Just let them warm up to room temp before enjoying. How to Freeze Dough To freeze the dough, scoop it out into balls. Place the balls on a baking sheet, and freeze them until firm. Then, transfer the dough balls to a freezer bag. They will last for up to 3 months. Best Methods for Storing Baked Cookies After baking, let the cookies cool completely. Place them in a freezer-safe container or bag. They can stay fresh for about 3 months in the freezer. How Long Cookies Last These cookies last about 3 days at room temp and a week in the fridge. If frozen, they can last up to 3 months. Signs of Spoilage to Look For Look for any mold or off smells. If the cookies feel dry or hard, they may not taste good anymore. Always trust your senses! Can I use pumpkin pie filling instead of pumpkin puree? No, I do not recommend using pumpkin pie filling. It has added sugars and spices. Use pure pumpkin puree for the best results. How can I make these cookies less sweet? To reduce sweetness, cut back on the coconut sugar. You can also use less maple syrup. Start with a 1/4 cup of each and taste the dough. What can I substitute for coconut oil? You can use vegetable oil or melted vegan butter. Both will work well in this recipe. They help keep the cookies moist and tender. What if my dough is too sticky? If your dough feels sticky, add a little more flour. Start with one tablespoon at a time. Mix well after each addition until it reaches a good consistency. How can I make my cookies crispier? To get crispier cookies, bake them a minute longer. You can also use less pumpkin puree. This will help create less moisture in the cookie. Are there any substitutes for dairy-free chocolate chips? Yes, you can use carob chips or chopped nuts. These will add flavor and texture to your cookies. Another option is to chop dark chocolate bars. Can I use fresh pumpkin instead of canned? Yes, fresh pumpkin works well. Just make sure to cook and puree it first. Remove excess water to get the right texture for your cookie dough. This blog post covered how to make tasty vegan chocolate chip pumpkin cookies. We explored the ingredients, step-by-step instructions, baking tips, and fun variations. Remember to mix carefully and check for doneness to craft ideal cookies. You can also experiment with flavors and storage methods to enjoy them longer. Baking should be fun and tasty. Embrace your creativity and enjoy every bite!$

Vegan Chocolate Chip Pumpkin Cookies

Delicious and soft vegan cookies made with pumpkin puree and dairy-free chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine Vegan

Servings 12

Calories 150 kcal

Ingredients

1 cup pumpkin puree
0.5 cup coconut sugar
0.25 cup pure maple syrup
0.5 cup melted coconut oil
1 teaspoon pure vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon sea salt
1 teaspoon pumpkin pie spice
0.5 cup dairy-free chocolate chips
0.25 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal.
In a large mixing bowl, combine the pumpkin puree, coconut sugar, pure maple syrup, melted coconut oil, and pure vanilla extract. Use a whisk to mix the ingredients thoroughly until you achieve a smooth and creamy consistency.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin pie spice. This step ensures there are no lumps and that the leavening agents are evenly distributed.
Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to over-mix; a few lumps are perfectly fine to maintain a tender cookie texture.
Gently fold in the dairy-free chocolate chips and the optional chopped pecans, ensuring an even distribution throughout the dough.
With the help of a tablespoon or a cookie scoop, drop generous dollops of cookie dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading during baking.
Place the cookies in the oven and bake for 10-12 minutes. Look for the edges to turn a lovely golden brown while the centers remain soft and slightly underbaked for the best texture.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them set before transferring them to a wire rack to cool completely.

Notes

For an extra special touch, serve the cookies stacked on a decorative plate drizzled with melted dairy-free chocolate and a sprinkle of chopped pecans on top.

Keyword chocolate chip, cookies, pumpkin, vegan