Pumpkin Chocolate Chip Cookies
These soft, warmly spiced plant-based pumpkin chocolate chip cookies are the ultimate fall bake, loaded with melty chocolate and ready in under 30 minutes!
Servings: 20 Cookies
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowls
- Baking Sheets
- Cooling Rack
Ingredients
- ½ cup Plant-Based Butter At room temperature
- ¾ cup Light Brown Sugar
- ½ cup Cane Sugar
- 2 tsp Vanilla Bean Paste or Vanilla Extract
- 2 tbsp Molassas
- ⅓ cup Pumpkin Puree
- 2¼ cup All-Purpose Flour or 1:1 Gluten-Free Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 2½ tsp Pumpkin Spice
- 1¼ cup Dark Chocolate Chips
Instructions
- Preheat the oven to 375℉. Line a large baking sheet with parchment paper or a silicone baking mat and set aside
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the plant-based butter, brown sugar, cane sugar, and vanilla on medium speed until smooth, about 2 minutes. Add in the molasses, plant-based milk, and pumpkin puree and beat on low speed until well combined.
- In a separate bowl, combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.
- Add the dry ingredients to the wet mixture and, with the mixer on low speed, beat until the ingredients are combined. The batter will be very thick. Then fold in the chocolate chips.
- Using a 1 ½ tbsp cookie scoop, scoop the dough onto the baking sheet. Bake for 10 to 12 minutes, or until the edges are golden and the centers are soft but set. Cool cookies on the baking sheet for 5 to 8 minutes before transferring them to a cooling rack.
- Storage Instructions: Store pumpkin chocolate chip cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep them soft and moist. For longer storage, freeze baked cookies in an airtight, freezer-safe container for up to 3 months.