Description
Delight in these rich and chewy Vegan Pumpkin Chocolate Chip Cookies, a perfect fall treat combining the warm spices of pumpkin pie with melty vegan chocolate chips. Made with wholesome ingredients like canned pumpkin puree and a blend of vegan chocolates, these cookies feature a subtle hint of espresso powder to enhance their deep flavor. Perfect for cozy afternoons or sharing with friends, these cookies are dairy-free and plant-based, offering a delicious twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 170 g vegan butter (block-style, melted)
- 130 g granulated sugar
- 110 g light brown sugar (light Muscovado or unrefined cane sugar)
- 60 g canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon aquafaba
- 1 tablespoon vanilla extract
- ½ teaspoon instant espresso powder (optional)
Dry Ingredients
- 250 g all-purpose flour (plain flour)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Chocolate
- 100 g vegan chocolate chips
- 50 g vegan dark chocolate (roughly chopped)
- 50 g vegan milk chocolate (roughly chopped)
For Garnish
- Flaky salt
Instructions
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted vegan butter, granulated sugar, and light brown sugar until combined. Then add the canned pumpkin puree, aquafaba, vanilla extract, and optional espresso powder, whisking until smooth.
- Combine Dry Ingredients: In a separate bowl, thoroughly mix the all-purpose flour, pumpkin pie spice, baking soda, and sea salt to ensure even distribution.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until almost combined and leaving a few pockets of flour for a tender texture.
- Add Chocolate: Fold in approximately three-quarters of the vegan chocolate chips and chopped chocolates evenly throughout the dough. Cover with clingfilm or plate and chill in the refrigerator for 30 minutes to firm up.
- Prepare for Baking: Preheat the oven to 180°C (356°F). Line two large baking trays with parchment paper. Using a 2.4 inch (6 cm) cookie scoop or ice cream scoop, portion the dough into eight balls, placing them on the lined trays with at least 2.5 inches between each to allow spreading.
- Decorate and Bake: Top the cookie dough balls with most of the remaining chocolate chips and chunks, saving a few for after baking. Bake for 12-15 minutes until edges are set and the centers look slightly soft.
- Shape and Garnish: While cookies are hot, use a large cookie cutter or glass to gently round their edges, creating a uniform shape. Let them rest on the trays for 5 minutes to cool slightly. Optionally, add remaining chocolate chunks on top for gooey pools and sprinkle flaky sea salt for a salty-sweet finish.
- Cool and Store: Carefully slide the parchment paper with cookies onto a cooling rack and allow to cool to room temperature. Store in an airtight container at room temperature for up to 5 days or freeze for up to one month.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg replacer in vegan baking.
- Use canned pumpkin puree and avoid pumpkin pie filling as it contains additional sugars and spices.
- The optional espresso powder enhances the chocolate flavor subtly without making the cookies taste like coffee.
- Chilling the dough helps the cookies hold their shape and improves texture.
- Add flaky sea salt on top to balance sweetness and enhance flavor.
- Cookies can be stored at room temperature in airtight containers or frozen for extended shelf life.
