These vegan pumpkin cookies are so delicious that you won't even realize they're vegan. The combination of pumpkin puree, warm spices, and chocolate chips creates a perfect fall treat. They are soft, chewy, and packed with flavor, making them a crowd-pleaser for both vegans and non-vegans. Additionally, they are quick and easy to make, perfect for a cozy baking session on a cool autumn day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate large mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix well until smooth.
- Add the pumpkin puree and vanilla extract to the wet mixture and stir until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy the delicious vegan pumpkin cookies!
