Vegan Pumpkin Chocolate Chip Cookies

Guys, it is a shame I haven’t posted any cookie recipe in a while! This needs to be rectified immediately. Especially since I am a huge cookie monster. Below pumpkin chocolate chip cookies are my favorite cookie recipe when in comes to a vegan version. I am telling you, they are super easy to prepare and will be gobbled up in a jiffy. I at least have made them many times over. Maybe you are also interested in trying them?

You need to know that cookies are usually only baked during the season in Germany. For some reason cookies are not served all year round. I find that rather sad and I would like to change that. Cookies are wonderful any time of the year in my opinion, especially a nice soft cookie such as this pumpkin chocolate chip cookie. If you have any question about the recipe or encounter any problems, by all means, feel free to leave a comment. I will do my best to answer it as quickly as possible.

Credit: Slightly adapted from Sally’s Baking Addiction

Print Recipe

Vegan Pumpkin Chocolate Chip Cookies

Serves: 16-18 Cookies

Prep Time: 15min – Cooking Time: 10min – Total Time: 25min

These vegan pumpkin chocolate chip cookies are super easy to make and will also taste great on day 2 or 3.

Ingredients

• 80 grams of canola oil
• 25 grams of brown sugar
• 50 grams of regular sugar
• 1 teaspoon vanilla extrakt
• 90 grams of pumpkin puree
• 190 grams all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 and 1/2 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon of nutmeg
• 90 grams of chocolate chips

Instructions

1

Preheat the oven to 180 degrees Celsius, line a baking sheet with parchment paper.

2

Combine oil, sugars, vanilla extract and pumpkin puree in a large bowl. Then add the remaining ingredients and only whisk until homogeneous.

3

Roll into balls, one tablespoon of dough per cookie. Put about 9 on one baking sheet and bake for about 10 minutes. These cookies will taste great on day 2 or 3 if kept in an airtight container.