Easy Vegan Pumpkin Chocolate Chip Cookies Recipe
These easy vegan pumpkin chocolate chip cookies recipe will have your fall taste buds dancing! Super simple, one bowl, can be Top 8 Free.
Servings 12 cookies
Preheat oven to 350˚F (177˚C).
In a bowl, add softened vegan butter and both sugars. Beat with a mixer (stand or hand) until light and creamy about 2 -3 mins.
Add vanilla extract and pumpkin puree and beat them until combined (about 15 - 20 seconds).
To the same bowl, add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves and mix until combined.
Add chocolate chips and use a spatula to fold the chips in.
Use a cookie scoop to make 12 cookies and place on a baking sheet.
Bake the cookies for 10 - 12 mins. *It’s important to stick to this time frame so you don’t over bake the cookies. If it seems they need more time, then don’t take them out!
Remove from oven and let rest about 15 - 20 mins to set.
Store any leftovers in an air tight container.
Please read through the post for all the tips to ensure the best cookies.
See post for notes about Top 8 Allergy Free variation
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1cookie | Calories: 285kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 214mg | Potassium: 53mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1416IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg