Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are thick, chewy, and brimming with warm autumn flavors! Adding thickened pumpkin puree and festive fall spices to classic chocolate chip cookies takes it to another level of deliciousness.
Ingredients
- ½ cup vegan butter or margarine not unsalted, stick or block form, softened slightly
- ½ cup granulated cane sugar
- ½ cup light brown sugar
- 1 cup canned pumpkin solid pack
- 2 tablespoons aquafaba See Notes
- 2 teaspoons vanilla
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg freshly grated
- ⅛ teaspoon salt
- ¾ cup dairy-free semisweet chocolate chips plus extra for topping. I used Guittard
Instructions
- Add the pumpkin to a nonstick skillet and cook on medium-low heat for 12 minutes or until reduced by half or about ½ cup. Stir every 2-3 minutes to prevent sticking and burning. Remove the pumpkin from the pan and place it in the fridge or freezer until cool.1 cup canned pumpkin
- In a large mixing bowl, cream the vegan butter and sugars until fluffy and well combined. Mix in the pumpkin, aquafaba and vanilla.½ cup vegan butter or margarine, ½ cup granulated cane sugar, ½ cup light brown sugar, 2 tablespoons aquafaba, 2 teaspoons vanilla
- Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix to combine, then fold in the chocolate chips.2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ⅛ teaspoon salt, ¾ cup dairy-free semisweet chocolate chips
- Cover the dough and refrigerator for 1 hour until firm or overnight for the best flavor.
- Position the racks in the middle and upper third levels of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper or grease them with nonstick cooking spray.
- Using a #24 cookie scoop (about 3 tablespoons), drop equal portions of dough onto the baking sheets, about 1½ inches apart.
- Bake for about 10 to 12 minutes or until golden brown on the edges. They should look slightly underdone. Switch the pans on the oven racks halfway through the baking time.
- Allow the cookies to rest for at least 5 minutes on the tray before transferring them to a cooling rack.
Notes
Aquafaba is the liquid from a can of chickpeas, used as a vegan egg replacer.
Other vegan egg substitutes:
Other vegan egg substitutes:
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons water (may result in chewier cookies).
- Store-bought vegan egg replacers such as Ener-G (follow the package directions).
- 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.