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!
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Granulated Sugar
- 1 tablespoon Molasses fancy molasses, not blackstrap
- 2 teaspoon Vanilla Extract
- ⅓ Cup Pumpkin Pureé
- 2 Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Allspice
- Pinch Ground Clove
- 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, sugar and molasses until well combined and fluffy.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
- Add pumpkin and vanilla and stir well to combine.
- Add the dry ingredients and mix until JUST combined. Then add chocolate chips and mix until they are distributed.
- Cover and place dough into the refrigerator for 1 hour.
- Preheat oven to 350* F and line a baking tray with parchment.
- using a ¼ cup measuring cup, scoop 8 mounds of dough one to the baking sheet. Place the remaining dough back into the refrigerator. Then roll each mound into a ball using the palms of your hands.
- Evenly space the balls and gently press them down so they don't roll around on the tray.
- Bake in a 350* oven for 15-16 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.