Vegan Pumpkin Chocolate Chip Cookies

Soft pillowy pumpkin cookies, perfect for this autumn season!

I've updated this recipe that I made from last year as they just needed a little more chewiness in texture, and not so cakey. So I am very happy with this version which I hope you all will be too. Adding pumpkin puree to cookies helps to eliminate the use of eggs and dairy as it's already quite high in water but starchy enough to bind to the flour and sugar making it a great vegan recipe. Add to that those delicious spices and you've got the perfect autumn cookie right here :) I love rescuing pumpkins from going to waste and every year I end up with a lot of pumpkin puree so the baking is just never ending in autumn. Be sure to not throw away your pumpkin after Halloween - the internet is full of pumpkin recipes to help you get the most out of it and you'll be surprised at what you can do with it! If you love pumpkin and cookies....

Check out my other cookie recipes for more inspiration!

• Biscoff Cookies
• Cranberry Pistachio and White Chocolate Cookies
• Pumpkin Spiced Layer Cake

Recipe

Prep: 10 minutes + 1 hour chilling time 

Cook: 12 minutes

Serves: 12 small cookies

Notes

• This recipe makes 12 smaller cookies, if you would like them to be bigger either double the recipe or weigh out the cookie dough to be more. They will be bigger but you will have less cookies.
• Make sure if you are making your own pumpkin puree that it has been drained to get rid of excess water.
• The dough will be really soft which is why chilling the dough before baking is essential to handle it and to stop the cookies spreading too much.
• If you cannot get vegan butter, non-vegan butter will also work. 

Ingredients

• 230g Plain flour
• 140g Light brown sugar
• 60g Caster sugar
• 90g Pumpkin purée
• 115g Butter, melted
• 170g Chocolate chips  
• 1 tbsp Cinnamon
• 1 tsp Ginger
• ½ tsp Nutmeg
• ¼ tsp Ground cloves
• ½ tsp Baking soda
• 1 tsp Salt

Method

1. In a large bowl, whisk together the melted butter and sugars until fluffy and combined. Add in the pumpkin purée and mix. 
2. Stir in the flour, spices, baking soda, powder and salt until you have a soft dough, then fold in the chocolate chips.
3. Place the cookie mixture in the fridge for about an hour until firm. 
4. When ready to bake, preheat the oven to 170℃ and line a couple of baking trays with baking paper. 
5. Scoop out cookie dough and weigh each one roughly 55g each if you want consistent size and shape, rolling them into balls. If not just scoop out about 1-2 tbsp per cookie. 
6. Place on the baking tray, keeping them spread out so that they do not attach when baking.
7. Once you have used up all of the mixture place the trays in the oven and bake for about 12 minutes until starting to brown on top. 
8. Leave to cool for about 5 minutes, then transfer to an airtight container at room temperature or serve straight away. Will last up to 1 week but may need to be reheated in the microwave towards the end. Enjoy! 

Christina

xx