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–+ servings
Vegan Pumpkin Chocolate Chip Cookies on a cooling rack
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5 from 2 votes

Vegan Pumpkin Chocolate Chip Cookies

These dairy free and Vegan Pumpkin Chocolate Chip Cookies are soft, chewy and filled with warm spices and chocolate chips. They perfect, easy Autumn dessert!
Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 Cookies
Calories: 216kcal
Author: Megan Calipari
Cost: 5

Equipment

  • Mixing Bowl
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 8 tablespoon Non-Dairy Butter
  • 1 Cup Light Brown Sugar, tightly packed
  • ⅓ Cup Pumpkin Pureé
  • 2 teaspoon Vanilla Extract
  • 2 Cups All Purpose Flour
  • 2 ¾ teaspoon Pumpkin Pie Spice See note to make your own!
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
  • 1 Cup Non-Dairy Semi-Sweet or Dark Chocolate Chips

Instructions

  • In a large bowl using a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar until its well combined and fluffy.
    8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
  • Add pumpkin and vanilla and stir well to combine.
    2 teaspoon Vanilla Extract, ⅓ Cup Pumpkin Pureé
  • Add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until JUST combined. Then add chocolate chips and mix until they are distributed.
    2 Cups All Purpose Flour, 2 ¾ teaspoon Pumpkin Pie Spice, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 Cup Non-Dairy Semi-Sweet or Dark Chocolate Chips
  • Using a ¼ cup measuring cup, scoop mounds of dough onto a parchment-lined baking sheet. Then roll each mound into a ball using the palms of your hands.
  • Wrap with plastic wrap and place the tray into the refrigerator for 1 hour.
  • Preheat oven to 350* F.
  • Line another baking sheet with parchment and place 6-8 dough balls onto it leaving at least 2 ½" of space between each. Use your palm to gently press the dough balls down a bit (see photo for reference).
  • Bake in a 350* oven for 15-18 minutes. Allow to cool on the baking sheet for 10 minutes before moving to a cooling rack to completely cool.
  • Repeat with the remaining cookie dough.

Notes

To make your own pumpkin pie spice for this recipe, combine:
1 ½ teaspoon Cinnamon
1 teaspoon Ginger
¼ teaspoon Allspice
Punch Clove
Pinch Nutmeg

Nutrition

Serving: 1Cookie | Calories: 216kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 234mg | Potassium: 28mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg