Vegan Soft Pumpkin Chocolate Chip Cookies

Vegan Soft Pumpkin Chocolate Chip Cookies are the perfect treat for any occasion. These cookies are not only soft and chewy but also packed with delightful pumpkin flavor and rich chocolate chips. With just 9 simple ingredients, you can whip up a batch that’s great for parties, cozy afternoons, or even as a sweet snack on-the-go. Their unique texture and taste will leave you craving more!

Why You’ll Love This Recipe

• Quick to Make: With minimal prep time, you can have these cookies ready in just over an hour.
• Soft and Chewy: The combination of coconut oil and pumpkin puree creates a wonderfully soft cookie texture.
• Versatile for Any Occasion: Perfect for fall gatherings, holiday celebrations, or simply as an everyday treat.
• Dairy-Free Delight: Enjoy these cookies without any dairy, making them accessible for everyone.
• Easy to Customize: Add your favorite nuts or spices to make them uniquely yours.

Tools and Preparation

Before diving into the recipe, gather your tools. Having everything on hand makes baking smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Whisk
• Cookie scoop
• Baking tray
• Parchment paper

Importance of Each Tool

• Mixing Bowl: A sturdy bowl helps combine ingredients smoothly without splattering.
• Cookie Scoop: This tool ensures uniform cookie sizes for even baking, resulting in perfectly shaped cookies every time.
• Baking Tray: A good quality tray distributes heat evenly, preventing burnt edges.

Ingredients

You only need 9 ingredients to bake up the best soft vegan pumpkin chocolate chip cookies!

• 1/2 cup melted coconut oil
• 1/2 cup pumpkin puree
• 3/4 cup brown sugar (dark or light)
• 1/4 cup white sugar
• 1 1/3 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup chocolate chips

How to Make Vegan Soft Pumpkin Chocolate Chip Cookies

Step 1: Mix Wet Ingredients

Begin by adding your melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl. Whisk together until combined.

Step 2: Combine Dry Ingredients

Add in the flour, pumpkin pie spice, salt, and baking soda. Ensure you add the flour first before mixing in the other ingredients. Mix until a smooth but semi-sticky dough forms. Fold in 1/2 cup of the chocolate chips until evenly distributed.

Step 3: Chill the Dough

Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. Chilling enhances flavor; it can also be left up to 24 hours.

Step 4: Prepare for Baking

Preheat the oven to 325°F (163°C) and line a baking tray with parchment paper. Use a cookie scoop to place 1.5 tbsp-sized cookies onto the pan, leaving space between each as they will spread while baking. Flatten each cookie slightly using a spoon or your palm. Top each with an additional 3-5 chocolate chips.

Step 5: Bake the Cookies

Bake for 12-14 minutes until the edges begin browning but the centers remain soft and no longer glossy.

Step 6: Tap and Cool

Remove from the oven and tap the tray on the counter to create “wrinkly” cookies. Allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack or enjoying them warm right away!

How to Serve Vegan Soft Pumpkin Chocolate Chip Cookies

These delicious cookies are perfect for any occasion. They can be enjoyed alone or paired with various accompaniments for an extra treat.

With a Glass of Plant-Based Milk

• Almond milk: A nutty flavor that pairs perfectly with the sweetness of the cookies.
• Oat milk: Creamy and rich, oat milk enhances the cookie experience.

On a Dessert Platter

• Add seasonal fruits: Fresh apples, pears, or berries add a refreshing contrast to the cookies.
• Pair with plant-based ice cream: Vanilla or pumpkin spice ice cream complements the flavors well.

As Part of a Cozy Breakfast

• Serve alongside oatmeal: The warm spices in both recipes bring comfort to your morning routine.
• Top with nut butter: Spread almond or peanut butter on a cookie for added protein and taste.

How to Perfect Vegan Soft Pumpkin Chocolate Chip Cookies

To achieve the best texture and flavor in your cookies, follow these helpful tips.

• Chill the dough: Refrigerating the dough allows flavors to meld and improves texture.
• Use quality chocolate chips: Opt for dairy-free chocolate chips for a rich chocolate flavor.
• Don’t overmix: Mix until just combined to avoid tough cookies.
• Adjust baking time: Keep an eye on your cookies; they should be soft in the center when done.
• Store properly: Store in an airtight container to maintain freshness and softness.

Best Side Dishes for Vegan Soft Pumpkin Chocolate Chip Cookies

Enjoy these delightful cookies alongside these delicious side dishes that enhance their flavors.

1. Spiced Chai Latte: A warm drink with spices that complement the pumpkin flavor beautifully.
2. Fruit Salad: A mix of seasonal fruits adds brightness and freshness to your dessert table.
3. Vegan Yogurt Parfait: Layer plant-based yogurt with granola and berries for a satisfying treat.
4. Roasted Nuts: A mix of cinnamon-roasted almonds or pecans provides crunch and richness.
5. Coconut Whipped Cream: Light and fluffy, this topping pairs wonderfully with warm cookies.
6. Herbal Tea: A soothing cup of tea balances the sweetness of the cookies nicely.

Common Mistakes to Avoid

Baking can be tricky, and the Vegan Soft Pumpkin Chocolate Chip Cookies are no exception. Here are some common mistakes to watch out for.

• Boldly skip chilling the dough: If you don’t chill the dough, your cookies may spread too much while baking. Always refrigerate for at least an hour to enhance flavor and texture.
• Boldly overlook ingredient measurements: Accurate ingredient measurements are key. Use measuring cups and spoons properly to ensure your cookies turn out as intended.
• Boldly rush the baking time: Each oven is different; check the cookies a minute or two before the timer goes off. You want them lightly browned at the edges but soft in the center.
• Boldly ignore cookie spacing: If you place cookies too close together, they will merge during baking. Leave enough space on the tray to allow for spreading.
• Boldly skip adding chocolate chips on top: Topping each cookie with extra chocolate chips not only looks appealing but adds a delicious touch. Don’t forget this step!

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 5 days.
• If layered, separate with parchment paper to prevent sticking.

Freezing Vegan Soft Pumpkin Chocolate Chip Cookies

• Freeze cookies in a single layer on a baking sheet before transferring to a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating Vegan Soft Pumpkin Chocolate Chip Cookies

• Oven: Preheat to 350F and warm for about 5-7 minutes for a fresh-baked taste.
• Microwave: Heat individually for about 10-15 seconds for a gooey texture.
• Stovetop: Use a non-stick pan over low heat for a few minutes until warm.

Frequently Asked Questions

If you have questions about making Vegan Soft Pumpkin Chocolate Chip Cookies, you’re not alone! Here are some common inquiries.

What makes Vegan Soft Pumpkin Chocolate Chip Cookies so soft?

The combination of pumpkin puree and coconut oil contributes moisture, keeping these cookies delightfully soft and chewy.

Can I substitute other flours in this recipe?

Yes! You can use whole wheat flour or gluten-free flour blends. Just remember that it may affect the texture slightly.

How do I make these cookies gluten-free?

To make Vegan Soft Pumpkin Chocolate Chip Cookies gluten-free, simply swap all-purpose flour with a 1:1 gluten-free flour blend.

Do these cookies contain nuts?

No, this recipe does not include nuts. However, feel free to add them if you prefer!

Final Thoughts

Vegan Soft Pumpkin Chocolate Chip Cookies are not just delicious; they also offer versatility in customization options. You can easily add nuts, seeds, or even dried fruits for added flavor and texture. Try this easy recipe today and enjoy warm, gooey cookies that everyone will love!

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Vegan Soft Pumpkin Chocolate Chip Cookies

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• Author: Jennifer
• Total Time: 27 minutes
• Yield: Approximately 16 cookies 1x

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Description

Indulge in the delightful experience of Vegan Soft Pumpkin Chocolate Chip Cookies, a treat perfect for any occasion. These cookies combine the warm flavors of pumpkin with rich chocolate chips, resulting in a soft and chewy texture that will have everyone coming back for more. With just nine simple ingredients, you can whip up this delicious batch in no time. Perfect for fall festivities, cozy afternoons, or as a sweet snack on-the-go, these cookies are versatile and easy to customize with your favorite nuts or spices. Enjoy the joy of baking while treating yourself and others to these irresistible vegan delights!

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Ingredients

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• 1/2 cup melted coconut oil
• 1/2 cup pumpkin puree
• 3/4 cup brown sugar (dark or light)
• 1/4 cup white sugar
• 1 1/3 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup chocolate chips

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Instructions

1. Mix wet ingredients: In a mixing bowl, whisk together melted coconut oil, pumpkin puree, brown sugar, and white sugar until combined.
2. Combine dry ingredients: Add flour, pumpkin pie spice, salt, and baking soda to the bowl. Mix until a smooth dough forms, then fold in 1/2 cup of chocolate chips.
3. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. Prepare for baking: Preheat your oven to 325°F (163°C). Line a baking tray with parchment paper and scoop out tablespoon-sized cookie portions onto the tray.
5. Bake the cookies: Bake for 12-14 minutes until edges are lightly browned but centers remain soft.
6. Cool: Tap the tray on the counter to create wrinkly cookies and let them cool before enjoying.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg