Vegan Pumpkin Spiced Chocolate Chip Cookies


Another Cookie Recipe I Was Considering Is The Vegan Pumpkin Spiced Chocolate Chip Cookie, lol

The Name Alone, Right?

I’m Not Actually Going To Try This One At Christmas, But I Will In The Future

Still, I Thought Some Of You Might Want To Give It A Go For The Holidays!



  • 1/2 cup vegan butter (I used Earth Balance), softened (left at room temperature for 15-20 minutes)
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups unbleached all purpose flour
  • 1/4 cup chocolate chips (you can use up to 1/2 cup, depending on how much you like chocolate chips)


  1. Preheat oven to 350ºF.
  2. Using a stand mixer or electric beater, beat butter and sugar until creamy.
  3. Add vanilla extract and pumpkin puree and beat until incorporated.
  4. Sift in pumpkin spice, baking powder, baking soda, and flour and mix until just combined.
  5. Fold in chocolate chips. On a lined, thick-bottomed baking sheet (I use a silpat on an aluminum jelly roll pan) scoop out 1.5 tbsp amounts of dough (roughly 1 inch balls) leaving at least 1 inch of space between the cookies for spread.
  6. Bake for 12 minutes (until edges are slightly browned) and let cool on a wire rack for 1 minute before removing from pan and letting cool completely on the wire rack.


Follow Me On Twitter @JCooksVegan

& Now On Instagram @ jcooksvegan


One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s