Why do I need to chill the cookie dough?

The recipe specifies chilling the dough for at least one hour, or up to overnight, to help the flavors meld and improve the overall texture of the baked cookies.

What makes these cookies vegan?

These cookies are vegan as they use plant-based ingredients like coconut oil, pumpkin puree, almond butter, and water instead of traditional eggs or dairy products.

Can I substitute the almond butter in this recipe?

The recipe calls for creamy almond butter, which contributes significantly to the texture and flavor; substituting it might alter the consistency and taste of the finished cookies.

How do I know when the Pumpkin Chocolate Chip Cookies are fully baked?

Bake the cookies for 14 to 16 minutes at 350 degreesF, until they are golden brown around the edges but still appear soft in their centers.

What is the best way to store these vegan pumpkin cookies?

After cooling completely on wire racks, store these cookies in an airtight container at room temperature to maintain their softness and freshness.

1.2K Views 8 years ago

Pumpkin Chocolate Chip Cookies
[Vegan]

Name: Pumpkin Chocolate Chip Cookies [Vegan]
Cook time: 30 min
Yield: 16-18
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1 1/3 cups packed brown sugar; 1/4 cup coconut oil, melted and cooled; 1/4 cup pumpkin purée; 6 tablespoons water; 1/3 cup creamy almond butter; 2 teaspoons vanilla extract; 1 cup chopped semi-sweet chocolate

AA By: Adam Merrin and Ryan Alvarez

Author Bio

Adam and Ryan are two husbands cooking together in a small kitchen in a house... Read More

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Pumpkin Chocolate Chip Cookies [Vegan]

16-18

Dairy Free

You would never guess that these rich and gooey chocolate chip cookies are vegan. Using almond butter, coconut oil, and water to replace the egg gives them an award-winning chewiness with perfectly crispy edges and a soft center. Warm with autumn spices like cinnamon, ginger, nutmeg, and allspice, these cookies... Read More

Ingredients You Need for Pumpkin Chocolate Chip Cookies [Vegan]

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 1/3 cups packed brown sugar
1/4 cup coconut oil, melted and cooled
1/4 cup pumpkin purée
6 tablespoons water
1/3 cup creamy almond butter
2 teaspoons vanilla extract
1 cup chopped semi-sweet chocolate

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How to Prepare Pumpkin Chocolate Chip Cookies [Vegan]

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice, then set aside.
In a large bowl, whisk together the sugar, coconut oil, pumpkin, water, almond butter, and vanilla extract until smooth and no lumps of sugar remain. Swap the whisk for a rubber spatula, then add the flour mixture and stir until combined and no streaks of flour remain. Do not overmix.
When blended, stir in the chopped chocolate until evenly mixed. Cover the bowl and place in the refrigerator for at least one hour, or up to overnight.
Preheat the oven to 350°F, and line two baking sheets with parchment paper. Spoon a few tablespoons of dough into the palm of your hand and roll it into a 1 to 2-inch ball. Place the balls of dough on the prepared sheets, leaving at least 3 inches between each one.
Transfer the two baking sheets to two racks in the center of the oven, and bake until the cookies are golden brown around the edges with centers that still look soft, 14 to 16 minutes, swapping positions of the two trays halfway through the bake time to ensure even cooking. Transfer the pans to wire racks, and let the cookies cool completely on the pan. Serve and enjoy!