Vegan Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!
Servings: 26 cookies
Calories: 157kcal
Ingredients
- 1/2 cup coconut oil solid
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 Tbsp molasses
- 2 Tbsp coconut milk unsweetened
- 1/3 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.
- Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.
- In a separate bowl whisk together the flour, baking soda, salt, and pie spice.
- Add the dry ingredients into the wet ingredients and mix until fully combined.
- Then, fold the chocolate chips into the batter.
- Next, scoop about 2 Tablespoons worth of dough for each cookie, slightly flatten them on your non-stick cookie sheet. You can also use parchment paper on your cookie sheet if you prefer.
- Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.
- Finally serve and enjoy!
Video
Notes
Be sure to use pumpkin puree and not pumpkin pie mix!
Allow you cookies to cool completely before stacking them so that they don't mush together while still warm.
Storage
You can store these cookies in an airtight container on your counter for 2-3 days, in your fridge for 5 days or in your freezer for 2 months.
Nutrition
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 90mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg