I am not someone who is into sweets…or baking. However, when Fall rolls around I want to make pumpkin everything. When the craving for something sweet hits me I will often bake chocolate chip cookies. I don’t often make the traditional chocolate chip cookie recipe but like to change up the ingredients based on my mood and what I have around the house. This recipe came about from my desire to put pumpkin in everything and some pumpkin pie spice that I had on hand.
If you are going to make one pumpkin recipe this Fall I highly recommend giving these cookies a try. Like many chocolate chip cookie recipes, they are easy to make and come together quickly. The pumpkin gives the cookies their golden orange color and the pumpkin pie spice incorporates the quintessential Fall flavors of cinnamon, nutmeg, ginger, and cloves.
You can make a double batch and freeze half for when the craving hits you or for those last-minute potlucks that pop up over the holidays.
Pumpkin Spice Chocolate Chip Cookies
Equipment
- large baking sheet
- parchment paper
- Mixing bowls
Ingredients
- 1/2 cup coconut oil solid
- 3/4 cup dark brown sugar packed
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons unsweetened plant-based milk
- 1/3 cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups vegan chocolate chips divided
- ⅓ cup chopped pecans optional
- flaky sea salt optional
Instructions
- Preheat oven to 375°F.
- Line a large baking sheet with parchment paper
- In a large mixing bowl beat the coconut oil, both sugars, vanilla molasses, plant-based milk and pumpkin puree on medium until smooth
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk to combine
- Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter should be very thick
- Fold in 1 cup of the chocolate chips and pecans
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie
- Bake for 10 – 12 minutes, or until the edges are golden and the centers are soft but set
- Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using
- Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.