Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
Chewy Pumpkin Chocolate Chip Cookies
Wet ingredients:
1 cup pumpkin puree
1 cup white sugar
1/2 a cup canola oil
1 teaspoon vanilla
1 egg
**** mix together 1 teaspoon baking soda and 1 teaspoon milk. Then add this to the wet ingredients.
Dry ingredients:
2 cups white flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon of salt
1 package 11.5 Oz chocolate chips
Bake 350 degrees for 15 to 20 min
How to Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies that are soft, thick, chewy (not cakey!), and loaded with Fall flavor! These are simple to make (no mixer required) and a must-try this season!
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Full Printable Recipe:
Pumpkin Spice Recipe:
Ingredients
1 cup unsalted butter melted and cooled
1 cup granulated sugar 200g
1 cup light brown sugar 200g
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup pumpkin puree 165g, blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting)
3 cups all purpose flour 375g
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ teaspoon pumpkin pie spice (click the link for instructions to make pumpkin pie spice yourself)
1 ½ cups chocolate chips Use your preferred type, I like to use a blend of milk and semisweet chocolate chips
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Recommended equipment:
Pyrex Bowls (Affiliate Link):
Cookie Scoop (Affiliate Link):
Digital Scale (Affiliate Link):
Instructions
00:00 Introduction
00:24 In a large bowl, combine melted, cooled butter and sugars.
01:26 Add pumpkin, egg yolk, and vanilla extract and stir well.
03:00 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
03:38 Gradually add dry ingredients to wet, stirring until completely combined.
03:55 Stir in chocolate chips.
04:27 Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
04:45 Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
05:00 Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
05:44 Allow cookies to cool on baking sheet before enjoying.
Notes
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
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Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are chewy on the outside and soft on the inside. They’re perfectly sweet with just the right amount of cozy fall spices! These chocolate chip pumpkin cookies are easy to make, and will become your new favorite fall cookie recipe!
Get the recipe:
Pumpkin Chocolate Chip Cookies
These Pumpkin Spice Chocolate Chip Cookies are melt-in-your-mouth morsels of fall comfort food! Soft, chewy and studded with chocolate chips, they’ve got everything you love about classic chocolate chip cookies with a tasty pumpkin twist! Full recipe -