Pumpkin Delight Chocolate Chip Cookies

$- 1 cup canned pumpkin puree - 1/2 cup coconut oil, melted - 1/2 cup brown sugar - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 2 cups all-purpose flour - 1/2 cup vegan chocolate chips You can swap coconut oil for vegetable oil if needed. Applesauce works well in place of maple syrup. You can also use agave syrup instead of maple syrup for sweetness. Gluten-free flour can replace all-purpose flour for a gluten-free option. Each ingredient plays a key role. Pumpkin puree gives moisture and flavor. Coconut oil adds richness and helps with texture. Brown sugar adds depth and sweetness. Maple syrup enhances the cookie's flavor with a hint of caramel. The baking soda and baking powder help the cookies rise and become soft. Pumpkin pie spice brings warmth and a fall vibe. Salt balances the sweetness and enhances flavors. All-purpose flour gives structure. Vegan chocolate chips add a sweet, melty surprise. Together, they create a delightful treat that you will love! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, combine your pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk them together until the mix is smooth. In another bowl, mix baking soda, baking powder, pumpkin pie spice, and salt with the flour. Gradually add the dry mix to the wet mix. Stir until just combined, being careful not to overmix. Finally, fold in the vegan chocolate chips until they are evenly distributed. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared sheets. Space them about 2 inches apart. Gently flatten the tops of the cookie balls with your fingers. This helps them bake evenly. Bake the cookies in your preheated oven for 12 to 15 minutes. Look for lightly golden edges and set centers. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This helps them firm up. After that, transfer the cookies to a wire rack to cool completely. Enjoy the delicious smell while you wait! To get the best texture, use room-temperature ingredients. This helps the dough mix well. Don't overmix the dough after adding the dry ingredients. Mix just until you see no flour. This keeps your cookies soft and chewy. Also, flatten the cookie balls slightly before baking. This helps them bake evenly. You can add a pinch of nutmeg for extra warmth. Try adding chopped nuts for crunch. Swapping some flour for oats adds a nice chew. You can also mix in dried fruit for a fun twist. For a richer flavor, use dark chocolate chips instead of regular ones. Avoid using cold ingredients. This can make the dough hard to mix. Don’t skip the cooling time after baking. This helps the cookies set properly. If you bake them too long, they may become dry. Keep an eye on them during the last few minutes. Lastly, ensure you measure ingredients accurately. Too much flour can lead to tough cookies. Pro Tips Use Fresh Pumpkin: If you have access to fresh pumpkin, roasting and pureeing it will give your cookies a richer flavor compared to canned pumpkin puree. Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Experiment with Spices: Feel free to adjust the pumpkin pie spice to your liking, or add extras like nutmeg or ginger for a unique flavor twist! Store Properly: Keep your cookies in an airtight container at room temperature for up to a week, or freeze for longer shelf life. Just thaw at room temperature before enjoying! {{image_2}} You can make these cookies even better with some fun add-ins. Try adding nuts like walnuts or pecans for crunch. Dried fruit like cranberries or raisins can add a sweet bite. You can also mix in seeds, such as sunflower or pumpkin seeds, for added texture. Just be careful not to add too much. Balance is key for the best flavor and texture. If you need a gluten-free version, it's easy to swap the flour. Use a gluten-free all-purpose blend instead of regular flour. Make sure the blend has xanthan gum for the right texture. This will keep your cookies chewy and soft. The taste will still be just as great, so everyone can enjoy them. Want to give your cookies a kick? You can play with spices. Add a dash of cinnamon or nutmeg for warmth. A pinch of cayenne pepper can add heat if you like it spicy. Just remember, a little goes a long way. Taste your dough before baking to find the right balance. To keep your vegan pumpkin chocolate chip cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. This method helps maintain their soft texture and rich flavor. Store them at room temperature for easy access. You can freeze these cookies too! Let them cool completely first. Then, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. This way, they stay fresh for up to three months. If stored properly, these cookies last about one week at room temperature. In the fridge, they can last a bit longer, up to two weeks. If you freeze them, you can enjoy them for months! Just remember to thaw at room temperature when you’re ready to eat. Yes, you can. If you want to skip pumpkin puree, use applesauce instead. Applesauce gives the cookies moisture and some sweetness. You can also try mashed banana. It will change the flavor but still taste great. To get chewier cookies, add more fat. Use an extra tablespoon of coconut oil or a bit of nut butter. Also, try chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape and gives them a nice chewy texture. You can add toppings to make your cookies even better. Here are some ideas: - Sea salt flakes for a salty-sweet mix - Chopped nuts like walnuts or pecans - More vegan chocolate chips on top - A drizzle of melted dark chocolate These toppings can add fun flavors and textures to your cookies! In this blog post, we covered all you need to know about cookie making. We explored key ingredients, how to prep your dough, and the best baking methods. We shared tips for texture and flavor, plus common mistakes to avoid. I also offered fun variations and smart storage tips. Baking cookies can bring joy and delicious results. Now you have the tools to make your cookie dreams a tasty reality. Enjoy your baking and share your treats!$

Pumpkin Delight Chocolate Chip Cookies

Delicious cookies made with pumpkin puree and vegan chocolate chips, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup canned pumpkin puree
1 2 coconut oil, melted
1 2 brown sugar
1 4 maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 2 baking powder
1 teaspoon pumpkin pie spice
1 2 salt
2 cups all-purpose flour
1 2 vegan chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk together until smooth.
In a separate bowl, mix the baking soda, baking powder, pumpkin pie spice, and salt with the flour.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the vegan chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten the tops of the cookie balls with your fingers for even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough.

Keyword chocolate chips, cookies, pumpkin, vegan