Can the cookies be made gluten free?

To make vegan and gluten free pumpkin chocolate chip cookies, simply swap the all purpose flour for your favorite 1:1 gluten-free flour blend.

Can they be made nut free?

Of course! The pecans and walnuts are completely optional and can easily be left out of the dough.

Do you have to chill the dough?

Sometimes cookie dough needs to be chilled in the fridge to prevent spreading in the oven. I actually highly recommend that you DON’T chill this dough! These cookies have a hard time spreading in the oven, so the warmer they are when they go in, the better.

Vegan Pumpkin Chocolate Chip Cookies

Description

Vegan Pumpkin Chocolate Chip Cookies are the perfect amount of sweet, comforting, rich, and chocolatey. Made with simple vegan ingredients, this one-bowl fall-themed treat can be made from start to finish in just under 30 minutes!

Ingredients

1/2 cup vegan butter, melted and cooled slightly*
1/3 cup canned pumpkin puree (not pie filling)
1/2 cup granulated white sugar
1/4 cup light or dark brown sugar, packed
1 tablespoon unsulfured molasses
2 teaspoons vanilla extract
1 and 1/2 cups all purpose flour, do not pack flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons pumpkin pie spice
1 teaspoon instant coffee, regular or decaf
3/4 -1 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts (optional)

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Instructions

Preheat the oven to 350° and line a large baking sheet with parchment. Set aside
In a large microwave safe mixing bowl melt butter, cool slightly then whisk in rest of wet ingredients: sugars, pumpkin, vanilla and molasses
Add the dry ingredients on top of wet starting with the flour then sprinkle baking soda, pumpkin spice, salt and instant coffee over the flour. Mix with a wooden spoon until combined. Don't over mix
Fold in the chocolate chips, and nuts of using
Drop by spoonfuls, roll into balls or Using a cookie scoop ( 3 tablespoons) drop cookie dough evenly spaced onto prepared baking sheet. Flatten cookies with bottom of measuring cup or use your fingers to flatten (this is necessary to ensure proper spreading of cookies)
Bake for 12-14 minutes. Edges will be set, bottom of cookies lightly browned. The middle will seem undercooked, that's normal. Let cool in pan for a few minutes. Remove to rack and cool completely. Enjoy! Makes 16 cookies. For step by step photos, FAQ, tips and more see above post.

Notes

Cool completely for best texture (chewy)
For gluten free cookies use 1:1 gluten free flour blend
Can use melted coconut oil in place of butter
Use only white sugar for a crispier cookie
Almond flour does not work for this recipe
To Store and freeze: will keep covered on counter or fridge for 4-5 days and they freeze well for up to 3 months cooked or as raw cookie dough balls

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Category: Desserts, Gluten free
Method: mixing bowl / oven
Cuisine: American, Canadian

Keywords: vegan pumpkin chocolate chip cookies, pumpkin cookies