It is Fall and so I naturally gravitate towards all things pumpkin which is what inspired these vegan pumpkin chocolate chip cookies. The combination of chocolate chips and pumpkin in a moist and melty cookie is what Fall dreams are made of. One thing to note is these cookies are gooey and deliciously chewy from the consistency of the batter with the pumpkin puree added in just like my Pumpkin Blondies with White Chocolate Chunks.
How to Make Vegan Pumpkin Chocolate Chip Cookies
Step #1: Preheat your oven to 375 degrees Fahrenheit. Pumpkin Pie Spice – Essentially all the scents and flavors of Fall combined into one spice jar. Including but not limited to, cinnamon, nutmeg, allspice, ginger and cloves. Vegan Chocolate Chips – This is really the only ingredient that needs to be substituted in to make this recipe vegan. For a full list of ingredients and amounts see the recipe card below. Step #8: Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes. Step #9: Finally serve and enjoy! Do not stack the cookies when they come out of the oven. Instead, place them on top of parchment paper next to one another until they cool completely. This will keep them from sticking together from their oooey gooeyness. If you want to freeze these cookies, you can do so in your freezer for up to 2 months.
