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Vegan Pumpkin Cookies

Vegan Pumpkin Cookies Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup melted coconut oil or neutral oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth, about 1 minute.
  2. Sift in the flour, baking soda, pumpkin pie spice, and salt. Fold just until no streaks of flour remain, about 30 seconds.
  3. Fold in the chocolate chips until evenly distributed.
  4. Scoop 1 1/2-tablespoon mounds of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are set.
  5. Cool on the baking sheet for 5 minutes, then move to a wire rack. Serve warm or at room temperature.

Notes

Let the cookies cool completely on the rack for the chewiest texture. If your kitchen is warm, you can pop the bowl of dough in the fridge for 10 minutes before scooping to help the cookies hold their shape.