Vegan Pumpkin Chocolate Chip Cookies. Use chocolate chips on the Pumpkin cookies to make your favorite Halloween insects or other things! Vegan Cookie Recipe. Makes 5 or 6 large cookies
These pumpkin cookies are easy, pumpkiny and spiced with fall spices. Use other spices if you like such as cardamom. These large cookies are also a great canvas for some halloween-y ideas.
Make the dough. Chill, shape into large cookies, press chocolate chips and chunks in. Bake and done. I am having a ton of trouble concentrating on writing this post today 🙂 too many things on my mind!
Pumpkin cookies can easily end up too cakey. To keep them less so, chill the dough, press the dough to make thin cookies, and let the cookies sit for a while after baking. Preferably chill for a few hours. The cookies settle and get chewy. The spices used also get stronger with time.
More Halloween Ideas from the blog
Steps:
Make the dough. Chill for half an hour.
Press the cookies into flat discs. Press chocolate chips and chunks on top.
Make your halloween shapes or not.
Bake for 14 minutes. Cool completely. Chill for best results. Vegan pumpkin chocolate chip cookies for halloween!
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
Wet
- 1/4 cup (61.25 g) pumpkin puree not pumpkin pie mix
- 1 Tbsp molasses or use maple
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 Tbsp almond butter or other nut or seed butter or you can use refined coconut oil
- 1/3 cup (66.67 g) sugar
Dry
- 1/2 cup (60 g) spelt flour or wheat pastry flour
- 1/2 cup (62.5 g) unbleached white flour ap flour
- 1/4 tsp (0.25 tsp) baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp (0.25 tsp) salt
- 2 Tbsp vegan chocolate chips
- 2 to 4 Tbsp mini chocolate chips and chocolate chunks for pressing into the cookies
Instructions
- In a bowl, mix all the wet ingredients until well combined.
- In another bowl, whisk all the dry ingredients.
- Add dry to wet and make a soft dough. if the dough is too sticky, add a tbsp or so more flour and mix in. Add 2 Tbsp mini chocolate chips and mix in. * For regular cookies where you dont plan to press in chocolate on the cookies later, mix in 1/4 cup chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F / 180ºc
- Take the dough and divide it into equal balls, Make flat balls and place on parchment lined baking sheet. Press the ball to make a thin cookie. Press chocolate chunks or chips into the shaped cookies to make desired insects, skull, pumpkin etc shapes.
- Bake for 13 to 15 minutes. The center will be somewhat soft but should be dry and not doughy.
- Cool the cookies for 15 minutes, then remove from the baking sheet. Cool completely and refrigerate for an hour before serving.
Notes
Nutrition
Susan says
October 7, 2015 at 3:39 pmI’m making these! Thanks! ????
Richa says
October 7, 2015 at 3:41 pmAwesome!
James Emmer says
October 7, 2015 at 5:34 pmYou are so creative.. These look awesome, yet once again easy to make, thus I can do it 🙂
Thanks again Richa for a great recipe!
Richa says
October 7, 2015 at 7:17 pmThanks!
Todd Dobson says
October 7, 2015 at 7:08 pmWhat can I substitute for these:
½ cup spelt flour or wheat pastry flour
½ cup unbleached white flour (ap flour)
Thanks
Richa says
October 7, 2015 at 7:17 pmwhat flours do you have?
Jenna says
October 9, 2015 at 5:09 amYes, it does have an odd taste used alone. Great solution! Thank you 🙂
Jenna says
October 7, 2015 at 8:50 pmCould I use only quinoa flour in this recipe? I’ll make two batches, one with the pie spice blend and the other with cardamom 🙂
Richa says
October 7, 2015 at 10:46 pmhave you baked with quinoa flour before? it has a peculiar flavor. 🙂 you can use 1/2 cup quinoa flour, 1/4 cup almond flour and 2 to 3 Tbsp starch.
samantha @ The Planted Vegan says
October 8, 2015 at 8:11 amYummmm! I need to make these ASAP!
Carley says
October 9, 2015 at 11:11 amThese are so good! They taste like a pix between pumpkin pie and gingerbread cookies! My favourite 😀
Richa says
October 9, 2015 at 11:17 amAwesome!!
Salty Vegan says
October 10, 2015 at 6:36 amI can’t wait to try these. Pumpkin AND chocolate, how divine! Thanks for sharing.
Cassie says
October 11, 2015 at 8:26 amSo yummy! These cookies look like perfect chocolate tortillas! I have to try them!
Ella Yaron says
August 15, 2018 at 1:26 amThese look delish, Richa 🙂 . Just wondering – what gluten free flours would you replace with spelt and normal flour? I’m not so fond on almonds. Also, what nut or seed butter would you say works well, other than almond butter? Perhaps cashew butter? (I like a few almonds and even some almond milk, I just don’t like almond products that taste very strongly of marzipan). Thank you :)))
Richa says
August 15, 2018 at 11:44 ammix 1/2 cup rice flour, 3/4 cup almond flour and 1/4 cup tapioca starch and use the same amount as the other flours to begin with and add more as needed