Simple, fluffy, Pumpkin chocolate chip cookies.

Craving pumpkin desserts this holiday season? It may be hard to find vegan desserts. Luckily for you this recipe is 100% vegan. No egg substitute and all ingredients are more than likely in your kitchen as you read this.

This is not your average pumpkin chocolate chip cookies. These cookies are fluffy, soft, and perfect for the holidays. Your friends and family will not believe that they are 100% vegan.

I can eat the whole batch on my own. They are addictive, gooey and sweet. This recipe can be made all year long for those who enjoy pumpkin cookies year round.

These cookies are made for those who are not experts in the kitchen. Easy step-by-step recipe. Nothing to fancy, but will taste like you were in the kitchen for hours.

Why these cookies are addictive

My favorite way to eat these cookies are warm. The gooey chocolate chips make this recipe 10 times better. This fluffy cookie tastes like the top of your favorite muffin.

You do not like pumpkin? No worries, skip on the pumpkin spice and will still have a pumpkin cookie without the strong taste of pumpkin. Subtle and delicious.

These pumpkin cookies are eggless and can be gluten free with the right ingredients. There is no egg substitution for this recipe.

Appliances needed

• Bowl
• mixer or a fork to mix by hand
• Baking sheet pan
• parchment paper or avocado spray

Ingredients

Vegan butter: I personally use the brand Miyoko’s. Preferably the tub. Melted for easier mix or room temperature

Brown sugar: This is one of the two types of sugar this recipe uses.

Sugar: Granulated sugar.

Pumpkin Puree: I prefer the canned pumpkin puree

Vanilla extract: this adds to the sweetness.

All purpose flour: Im sure you can use any other type of flour such as oat, almond or gluten free flour.

Baking soda: This will help fluff up your cookies.

Pumpkin spice: This will give your pumpkin cookies a pumpkin spice kick.

If you only like the idea of pumpkin and not the actual taste like me. I would recommend not adding the pumpkin spice and only adding the pumpkin puree,

Cinnamon: Grounded cinnamon gives it that seasonal spice.

Salt: Grounded salt helps enhance the flavor of the cookies

Vegan Chocolate Chips: The most important ingredient for the gooey chocolate flavor. Make sure it is vegan. Most chocolate chips are not vegan.

Step-by-step

Preheat oven to 350 degrees

First, in a bowl mix in your flour, baking soda, brown sugar, sugar, pumpkin spice, salt, and cinnamon.

Next, once that is all mixed in. Mix in your melted butter, pumpkin puree, and vanilla extract.

Finally, fold in your chocolate chips into the bowl.

On a baking sheet place a piece of parchment paper and scoop out from your bowl.

Once your oven is preheated add in your cookies for 15-20 minutes.

Your cookies should fluff up. Stick a toothpick down the middle once it is dry it is ready to come out.

Bang the baking sheet to the counter a couple times to help cookies deflate. Once cooled down a bit. They are ready to eat!

Conclusion

This recipe is less messy than other recipes. The clean up is simple. You only use one bowl and a spoon to mix. You may use a mixture, if it is available to you. Although you do not need it.

If you do not want to use parchment paper you can spray avocado oil or your choice of cooking spray to the pan to help the cookies not stick once baked.

These cookies are gooey, simple to make, and for the pumpkin lovers perfect for the season.

This makes 10 big cookies, but can become 20 little to medium size cookies.

Are you looking for an easy pumpkin snack? Check out my other recipe for Pumpkin Oatmeal Bites. Super simple, nut free, vegan, child approved.

Written with love,