Vegan pumpkin chocolate chip cookies – easy, soft, chewy cookies that are full of pumpkin spice flavour and totally vegan too.
This weekend I did something that I almost never do – I had the weekend off. No work, no social media, no thinking about the blog (well, that last one is a bit of a lie, it is pretty much impossible to stop thinking about it altogether). Instead we went out for dinner, went to a gig (Eluveitie, an awesome folk metal band, in case you were interested) and did some shopping. I even had time to get stuck in to Book Of Dust by Philip Pullman which I had been eagerly awaiting and am thoroughly enjoying thus far.
I also baked these vegan pumpkin chocolate chip cookies, simply because I had a bit of pumpkin puree that needed using up. I wasn’t intending to blog them but decided that they were too tasty not to share, even if they aren’t the prettiest of cookies.
They are very easy to make – just whisk together the wet ingredients, sift together the dry ingredients then mix the two together; but the dough does need to be chilled for a minimum of half an hour before baking as it is very soft. it can also be kept in the fridge for up to a couple of days if you like.
The cookies are soft and chewy, with an addictively good pumpkin spice flavour and plenty of chocolate chips. Trust me when I say that they are very moreish! I used melted vegan spread to make them, though I think that they would work just as well with coconut oil instead. You do need to make sure that the chocolate chips that you use are vegan; and if you are unable to find vegan ones then you can just chop a bar of vegan chocolate up into small chunks and use those instead.
Vegan Pumpkin Chocolate Chip Cookies
- 120 g (1/2 cup) vegan spread/coconut oil melted
- 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
- 50 g (1/4 cup) granulated sugar
- 1 tsp vanilla extract
- 1 Tbsp treacle/molasses
- 125 g (6 Tbsp) pumpkin puree
- 220 g (1 3/4 cups) plain (all-purpose) flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 125 g (4.5 oz) vegan chocolate chips (or use a bar of vegan chocolate, chopped into chunks)
Whisk together the melted spread/coconut oil, sugars, vanilla, treacle and pumpkin puree until smooth.
In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and spices. Add the wet ingredients to the dry and fold in until smooth. The mixture will be quite soft.
Add in two-thirds of the chocolate chips and fold through. Cover the bowl and place in the refrigerator for at least half an hour, and up to a couple of days.
Meanwhile, preheat the oven to 180C/350F/gas mark 4 and line two baking sheets with baking parchment.
Use about 2 level Tbsp of mixture per cookie, roll it into balls and place them well spaced apart on the baking sheets. Flatten each one slightly (the cookies do not spread much in the oven) and press a few of the reserved chocolate chips into the top of each.
Bake the cookies for 10 minutes then remove from the oven. They will still feel a little soft but will firm up as they cool. Leave to cool on the tray for a couple of minutes then transfer to a wire rack to cool completely.