Chocolate Chip Pumpkin Cookies

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These Chocolate Chip Pumpkin Cookies are so simple to make and just so happen to be completely vegan!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cookies

1 stick of butter 8 tablespoons melted (can be replaced with 1/2 cup of coconut oil if desired)
½ cup white sugar
¼ cup light brown sugar packed
1 teaspoon vanilla
¼ cup pumpkin puree
1 ½ cups all purpose flour I've also tried these with whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice optional but recommended!
¾ cup dark chocolate chips or any chip of your liking

Pre-heat your oven to 350 degrees F.
In a stand mixer (or using a hand mixer), beat together the butter, white sugar, and brown sugar until fully combined.
1 stick of butter, 1/2 cup white sugar, 1/4 cup light brown sugar
Next, add in the vanilla and pumpkin puree and beat until just mixed together.
1 teaspoon vanilla, 1/4 cup pumpkin puree
Add in the flour, baking soda, salt and (if desired) pumpkin pie spice. Continue to mix until a dough is formed. You want it to be soft but not so sticky that it sticks to your fingers. If it is too sticking, add a couple tablespoons more flour into the batter and mix.
1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice
Fold in the chocolate chips.
3/4 cup dark chocolate chips
Roll the dough into ~12 balls and place them on a greased or lined baking sheet. Bake for 10-12 minutes making sure not to over bake at all. The bottom will be only very slightly browned.
Let cool for as long as you can manage and then enjoy!!

I suggest using vegan butter oven coconut oil in this recipe.

You can swap the dark chocolate chips for regular as desired, just ensure they're vegan.

My best advice for making these gluten free is to use a gluten free 1-1 flour.