Vegan Soft Pumpkin Chocolate Chip Cookies

You only need 9 ingredients to bake up the best soft vegan pumpkin chocolate chip cookies! These Vegan Soft Pumpkin Chocolate Chip Cookies are perfect for any occasion, whether it’s a cozy night in or a festive gathering. They offer a delightful balance of flavors, combining the warmth of pumpkin and spices with the sweetness of chocolate. Enjoy them fresh out of the oven for a gooey treat that will impress family and friends.

Why You’ll Love This Recipe

  • Easy to Make: With just 9 ingredients, these cookies come together quickly and effortlessly.
  • Delicious Flavor: The combination of pumpkin and chocolate creates a uniquely satisfying taste.
  • Versatile Treat: Perfect for holidays, parties, or as an everyday snack.
  • Dairy-Free Delight: Made without any dairy products, they cater to various dietary preferences.
  • Chewy Texture: These cookies are soft and chewy, making them irresistible.

Tools and Preparation

Before you begin baking your Vegan Soft Pumpkin Chocolate Chip Cookies, gather your tools and prepare your kitchen. Having everything ready will streamline your baking experience.

Essential Tools and Equipment

  • Mixing bowl
  • Whisk
  • Cookie scoop
  • Baking tray
  • Parchment paper
  • Refrigerator

Importance of Each Tool

  • Mixing bowl: A good mixing bowl allows for easy combining of ingredients without spills.
  • Whisk: An essential tool for achieving a smooth batter by thoroughly blending wet ingredients.
  • Cookie scoop: Ensures uniform cookie sizes for even baking.
  • Baking tray: A sturdy tray is necessary for supporting the cookies while baking.
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Ingredients

To create these soft vegan pumpkin chocolate chip cookies, you will need the following ingredients:

  • 1/2 cup melted coconut oil
  • 1/2 cup pumpkin puree
  • 3/4 cup brown sugar (dark or light)
  • 1/4 cup white sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips

How to Make Vegan Soft Pumpkin Chocolate Chip Cookies

Step 1: Combine Wet Ingredients

Begin by adding your melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl. Whisk together until fully combined.

Step 2: Mix Dry Ingredients

Next, add in the all-purpose flour, pumpkin pie spice, salt, and baking soda. Make sure to add the flour first before the other ingredients. Mix until a smooth but semi-sticky dough forms. Fold in 1/2 cup of chocolate chips using a spoon or spatula until evenly distributed.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This helps enhance the flavor. You can chill the dough for up to 24 hours if needed.

Step 4: Prepare to Bake

When ready to bake, preheat your oven to 325°F (163°C). Cover a baking tray with parchment paper. Remove the dough from the fridge and use a cookie scoop to portion out 1.5 Tbsp sized cookies onto the baking pan (40-45 grams). Leave space between each cookie as they will spread while baking. Flatten each cookie slightly with a spoon or your palm before placing in the oven. Top each cookie with an additional 3-5 chocolate chips.

Step 5: Bake Your Cookies

Place the tray in the oven and bake for 12-14 minutes until edges start browning while keeping the center soft yet no longer glossy.

Step 6: Cool Down

Remove from oven and gently tap the tray on the counter to create wrinkly cookies. Let cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack or enjoying warm straight away!

How to Serve Vegan Soft Pumpkin Chocolate Chip Cookies

These soft vegan pumpkin chocolate chip cookies are perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, here are some serving suggestions to enhance your cookie experience.

With a Glass of Plant-Based Milk

  • Almond milk – A nutty flavor that complements the sweetness of the cookies.
  • Oat milk – Creamy and rich, it adds a delightful texture when paired with the cookies.

As Dessert Topping

  • Over vanilla coconut ice cream – A warm cookie on top of cold ice cream creates a delicious contrast.
  • Crumbled over dairy-free yogurt – Adds texture and flavor to your yogurt bowl for a tasty treat.

On a Cookie Platter

  • Arrange cookies on a decorative platter – Perfect for parties or gatherings, serve them alongside other vegan treats.
  • Pair with fresh fruit like apple slices or berries – The freshness balances the sweetness of the cookies.

How to Perfect Vegan Soft Pumpkin Chocolate Chip Cookies

To make sure your vegan soft pumpkin chocolate chip cookies turn out perfectly every time, consider these helpful tips.

  • Chill the dough – Refrigerating the dough for at least an hour enhances flavor and improves texture.
  • Use good quality chocolate chips – Opt for dairy-free chocolate chips to ensure they melt beautifully in each cookie.
  • Don’t overmix – Mixing just until combined keeps the cookies tender and soft.
  • Adjust baking time – Keep an eye on your cookies; they should be slightly underbaked for that gooey center.
  • Tap the tray – After baking, gently tap the tray on the counter to create a wrinkly appearance and help deflate them slightly.

Best Side Dishes for Vegan Soft Pumpkin Chocolate Chip Cookies

These cookies pair well with various side dishes that complement their flavor. Here are some great options to consider.

  1. Fruit Salad – A mix of seasonal fruits adds freshness and balances the sweetness of the cookies.
  2. Nut Butter Dip – Serve almond or cashew butter as a dip for added protein and creamy goodness.
  3. Homemade Granola – Crunchy granola provides texture contrast when enjoyed alongside these soft cookies.
  4. Chia Seed Pudding – A light and nutritious option that adds creaminess without overpowering the flavors of the cookie.
  5. Vegan Cheese Plate – Include some dairy-free cheeses with crackers for a delightful pairing that offers variety.
  6. Smoothie Bowl – A refreshing smoothie bowl can be a fun way to enjoy these cookies as part of a balanced meal.

Common Mistakes to Avoid

Baking vegan soft pumpkin chocolate chip cookies can be a delightful experience, but there are some common pitfalls to watch out for.

  • Using cold ingredients – Starting with cold ingredients can lead to a dough that doesn’t mix well. Always ensure your coconut oil is melted and your pumpkin puree is at room temperature for the best results.
  • Skipping refrigeration – Not chilling the dough can result in flat cookies. Refrigerating the dough helps develop flavors and maintain shape, so don’t skip this step!
  • Overmixing the dough – Overmixing can make your cookies tough instead of soft. Mix just until combined for a tender texture.
  • Not measuring flour correctly – Too much flour can lead to dry cookies. Use the spoon-and-level method to accurately measure flour for perfect softness.
  • Ignoring baking time – Baking too long will make your cookies hard. Keep an eye on them; they should be set but still soft in the center when you take them out of the oven.
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Storage & Reheating Instructions

Refrigerator Storage

  • Keep the cookies in an airtight container.
  • They will stay fresh for up to one week.

Freezing Vegan Soft Pumpkin Chocolate Chip Cookies

  • Place the cooled cookies in a freezer-safe bag or container.
  • They will last for up to three months in the freezer.

Reheating Vegan Soft Pumpkin Chocolate Chip Cookies

  • Oven – Preheat to 350°F and warm cookies for about 5 minutes.
  • Microwave – Heat each cookie for 10-15 seconds until warm.
  • Stovetop – Use a non-stick pan over low heat, warming each cookie for 1-2 minutes on each side.

Frequently Asked Questions

Here are some common inquiries about vegan soft pumpkin chocolate chip cookies.

What makes these cookies vegan?

These cookies are vegan because they do not contain any animal products, using coconut oil and pumpkin puree instead of eggs or dairy.

Can I use other types of sugar?

Yes! You can substitute brown sugar with coconut sugar or even maple syrup, keeping in mind that it may alter the texture slightly.

How do I make vegan soft pumpkin chocolate chip cookies gluten-free?

To make these cookies gluten-free, substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add walnuts, pecans, or dried fruits like cranberries alongside or instead of chocolate chips.

Final Thoughts

These vegan soft pumpkin chocolate chip cookies are not only deliciously chewy but also versatile enough to suit various tastes. Whether you enjoy them as is or customize them with nuts and spices, they’re sure to impress your friends and family. Give this easy recipe a try and indulge in their warm, gooey goodness!

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Vegan Soft Pumpkin Chocolate Chip Cookies

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Indulge in the delightful flavors of Vegan Soft Pumpkin Chocolate Chip Cookies. With only nine simple ingredients, these cookies are a breeze to make and offer a perfect balance of warm pumpkin and rich chocolate. Ideal for any occasion, from cozy nights at home to festive gatherings, these soft and chewy cookies will impress everyone. Enjoy them fresh out of the oven for a gooey treat or serve them alongside your favorite plant-based milk for a comforting snack.

  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Approximately 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Ingredients

Scale
  • 1/2 cup melted coconut oil
  • 1/2 cup pumpkin puree
  • 3/4 cup brown sugar (dark or light)
  • 1/4 cup white sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips

Instructions

  1. In a mixing bowl, combine melted coconut oil, pumpkin puree, brown sugar, and white sugar; whisk until smooth.
  2. Add in all-purpose flour, pumpkin pie spice, salt, and baking soda. Mix until a semi-sticky dough forms, then fold in chocolate chips.
  3. Chill the dough in the refrigerator for at least one hour.
  4. Preheat the oven to 325°F (163°C) and line a baking tray with parchment paper.
  5. Use a cookie scoop to portion out cookie dough onto the tray and flatten slightly. Bake for 12-14 minutes until edges are golden but centers are soft.
  6. Allow cooling on the tray before transferring to a wire rack.

Nutrition

  • Serving Size: 1 cookie (40g)
  • Calories: 150
  • Sugar: 10g
  • Sodium: 105mg
  • Fat: 7g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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