vegan pumpkin chocolate chip cookies

By Sarah's Vegan Kitchen · 45 min

Ingredients

Instructions

1. Measure the pumpkin purée into a small saucepan, spread it into an even layer, and cook over medium-low heat for about 6-8 minutes, stirring often, until it reduces to roughly 1/3 cup and has a consistency similar to tomato paste. Set aside to cool slightly.
2. In a mixing bowl, stir together the melted and cooled vegan butter, the brown sugar and the granulated sugar. Add the reduced pumpkin and the vanilla extract and stir to combine.
3. Add the flour, baking soda, pumpkin pie spice, ground cinnamon, ground ginger (if using) and fine salt. Mix until about 80% combined, then fold in the 1/2 cup vegan semisweet chocolate chips to finish the dough. The dough will be soft.
4. Scoop the dough onto a plate or small baking sheet. A 2 tbsp scoop makes about 18 cookies; a 3 tbsp scoop makes about 12. Chill in the fridge for 30 minutes or in the freezer for 15 minutes.
5. Near the end of the chilling time, preheat the oven to 350°F with the rack in the centre. Line a large cookie sheet with parchment or a silicone mat.
6. Roll the chilled dough portions smooth between your palms and place them on the lined sheet with room to spread. Gently press a few of the 1/4 cup vegan chocolate chips into the top of each ball.
7. Bake until set in the centre and lightly crisp at the edges: 10-12 minutes for 2 tbsp cookies, or 12-15 minutes for 3 tbsp cookies.
8. Sprinkle with flaky salt if you like. Let the cookies rest on the sheet for about 5 minutes to firm up, then move them to a wire rack to cool.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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