Imagine taking a bite of a warm, soft cookie that is bursting with pumpkin spice and sweet chocolate chips. These vegan pumpkin chocolate chip cookies are the quintessential autumn dessert. They are also super easy to make! This recipe is a hit for vegans and non-vegans alike. Every October I remember making a big batch of these. The aroma begins to fill the house. It is a tradition that I look forward to every year. With vegan baking taking the storm, this must be on your to-do list.
Why This Vegan Pumpkin Chocolate Chip Cookie Recipe Works
This recipe works because it is too good and too easy! The outcome of the cookies is soft and chewy each time. People sometimes question whether vegan cookies will be the same. Well, this recipe will prove them wrong. We will break down the basic science to help you understand why this will be your favorite recipe.
The Science of Vegan Baking Substitutions
Ordinary cookies use eggs and dairy to add moisture and bind the other ingredients together. This vegan recipe is a direct substitution for those. While the flaxseed meal acts as an egg in binding the ingredients together, the [apple]sauce adds moisture and some sweetness. The vegan butter then helps with richness and flavor. The rest is up to you–that much you should know. Knowing it helps you shine through with better confidence.
Getting the Right Cookie Texture
Getting the texture right is what makes a cookie. While chilling still helps dough from spreading too thin, it should have been emphasized even more. The dough must not be overmixed. The more you mix it, the more gluten it develops. Excess gluten = tough cookie. Equally important is maintaining the proper baking time. Golden brown around the edges would be what you go for. Soft center.
Ingredient Spotlight: Key to Vegan Pumpkin Perfection
Let’s explore what makes these cookies so different! First-class ingredients yield first-class flavor. Second-class ingredients just fail and there’s no compromise on that.
Choosing the Right Pumpkin Puree
Make sure you use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices. Pure pumpkin puree gives you control over the flavor. Look for brands like Libby’s or Farmer’s Market. These provide a smooth, consistent texture.
Choosing Vegan Chocolate Chips
Not all chocolate chips are vegan. Look for brands that are labeled vegan. Dark chocolate chips are rich and intense. Semi-sweet chips are sweet but not overpoweringly so. Sugar-free varieties are also available. Experiment and have fun with it!
The Power of Pumpkin Spice
Pumpkin spice is what makes these cookies scream “fall.” Typically a blend of cinnamon, ginger, nutmeg, and cloves. You can buy a pre-mixed pumpkin spice blend, or you can make your own. Mix 1 tablespoon cinnamon, 2 teaspoons ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Adjust to taste.
Baking Vegan Pumpkin Chocolate Chip Cookies: Step-by-Step
Ready to bake? Follow these simple steps to obtain perfect cookies, which we have broken down step by step for easy understanding.
Making the Dough
First whisk your dry ingredients: flour, baking soda, baking powder, salt, and pumpkin spice. Cream the next two together – vegan butter and sugar – until light and fluffy. Mix in pumpkin puree, applesauce, and vanilla extract. Gradually mix in the dry ingredients until just combined. Do not overmix! Very gently fold in the vegan chocolate chips. Very important!
Baking And Cooling
Preheat your oven to 350°F (175°C). Drop spoonfuls of the dough onto a lined baking tray. Bake for 10-12 minutes. The cookies should be slightly golden brown around the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Getting Perfect Cookies Every Time
Use a cookie scoop to ensure they are of equal size.
Line your baking tray with parchment paper to avoid sticking.
The baking time usually needs to be considered depending on your oven.
Chill the dough for at least 30 minutes.
Variations and Customizations: Elevate Your Vegan Pumpkin Chocolate Chip Cookies
Wanna try something different? Check out these ideas for customizing your cookies.
Gluten-Free Vegan Pumpkin Chocolate Chip Cookies
Use a gluten-free flour blend to turn this cookie into gluten-free heaven. Bob’s Red Mill and King Arthur both make good ones. Just make sure the blend includes xanthan gum for binding all the ingredients.
Add Nuts and Seeds
Add some chopped walnuts or pecans for crunch. Or pumpkin seeds (pepitas) for a little crunch. Maybe go for about 1/2 cup of either nuts or seeds in the dough.
Icing and Decoration Ideas
Drizzle your already decorated cookies using vegan frosting, and sprinkle some vegan sprinkles. A simple mix of powdered sugar with plant-based milk also works. So, be as creative as you want!
Storing and Freezing Your Vegan Pumpkin Chocolate Chip Cookies
Here is how to keep your cookies fresh (or save them for later!).
Store at Room Temperature
Store your cookies in an airtight container; they will stay fresh for around 3-4 days. Or use a piece of bread inside the container to keep them nice and soft.
Freezing Them for Later
You can freeze either the dough or the baked cookies. For freezing the dough, just form it into balls and put them on a baking sheet in the freezer. Once frozen, immediately transfer them into a freezer bag for longer storage. You can bake them from frozen by just adding a few minutes to the bake time. For freezing baked cookies, just place them into a freezer bag or a container, and you’ll be good to go for up to 2-3 months.
Conclusion: Relishing the Sweetness of Vegan Fall Baking
These vegan pumpkin chocolate chip cookies are simply wonderful and easy to whip up. They are just perfect for fall baking. This recipe is very consistent, and it won’t disappoint. Do give it a try and tell us what you think. What’re you waiting for? Show us what you’ve been baking, or ask us something!
