Vegan Pumpkin Chocolate Chip Cookies
Indulge in these delightful vegan pumpkin cookies, loaded with rich chocolate chips and warm spices, perfect for a cozy autumn treat.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup melted coconut oil
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until cookies are lightly golden around the edges.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is well-mixed with the oil and sugar for a smooth dough.
- Adjust sweetness by varying the amount of brown sugar or using dark chocolate chips instead of regular vegan chocolate chips.