It’s National pumpkin spice Day (October 1)! I’ve been buying pumpkin spice flavored things since the end of July but I never get sick of it. Im finally making a vegan pumpkin spice chocolate chip cookie (with real pumpkin!) and no fancy egg replacers (I do add one tablespoon of aquafaba but vegan milk works just as well).
I updated my recipe for slice and bake chocolate chip cookies and added canned pumpkin purée (not pumpkin pie mix!) and maple syrup instead of agave then of course pumpkin pie spice. I used a pre-made spice mix but you can make your own. Just mix together 2 teaspoons ground cinnamon, 1 teaspoons ground ginger, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. You’ll only need a bit of it so store the rest in a small container to use later.
I tried baking these many different ways by just dropping balls of dough onto the sheet, flattening them with the palm of my hand and then rolling into a log using the slice and bake method and that seemed to work best. I also refrigerated my dough overnight and I feel resting it results in a chewier cookie but you can certainly mix and bake right away.
If you don’t have aquafaba (the miracle liquid from canned chickpeas) you can use vegan milk instead. If you also want more pumpkin spice, you can add up to a tablespoon of spice to the mix. I like a subtle hint and not an overpowering punch of spice.
You can freeze the dough to make it at another time if you only want to make half the recipe. The dough is really good on its own too! No eggs to worry about so enjoy it if you like it.
Another factor in over baked or dark on the bottom cookies are nonstick pans. They heat too quickly and don’t distribute heat as evenly as steel pans so you might want to invest in a good half sheet cookie pan set. Some larger wholesale clubs like Costco or Sam’s Club have them especially around the holidays. I hope you love these as much as I do!
Chewy Vegan Pumpkin Spice Chocolate Chip Cookies
15
minutes9
minutesChewy vegan chocolate chip cookies with a punch of pumpkin spice!
Ingredients
3/4 cup vegan butter (room temperature)
1 1/4 cups light brown sugar
1/4 cup canned pumpkin purée
1 tablespoon aquafaba or vegan milk
1 tablespoon maple syrup (see notes)
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice blend (see notes)
8 oz vegan chocolate chips
Directions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, cream the butter and brown sugar for 2-3 minutes until light and creamy.
- Scrape down bowl and add the pumpkin purée, aquafaba or milk, maple syrup and vanilla and mix on low speed for 2 more minutes until whipped and creamy.
- Add flour, salt and baking soda and mix until combined. Add the chocolate chips by hand and stir until completely incorporated.
- Take a piece of plastic wrap or wax paper and place half the dough in a line about a foot long and 2 inches in diameter in the middle. Roll up the log and distribute the dough evenly and roll back and forth until you have an even well shaped log of dough. Do the same with the remaining dough and refrigerate both logs for at least 2 hours or preferably overnight.
- To bake, preheat oven to 350° and line two cookie sheets with silicone mats or parchment paper. Take the dough log out of the fridge and unwrap and slice into even pieces (use the dull side of a knife so you don’t cut the chips) about a half inch in width and place on the cookie sheet leaving room for them to spread while baking.
- Bake for 9-10 minutes or until they’re just starting to brown on the edges. You want them under baked versus over baked. Leave on the cookie sheets for five minutes then move to a wire rack to cool completely. Store cookies in airtight containers on the fridge to keep them fresher longer. Both the cookies and the dough can be frozen.
Notes
- Instead of maple syrup you could use brown rice syrup, molasses, agave or even molasses.
- You can use vegan butter sticks or measure out from a tub. I have not tried coconut oil, but that should work as well.
- Use your favorite chocolate chips. You could even use chunks if you prefer.
- If you don’t have a pre-mixed pumpkin spice blend, mix together 2 teaspoons ground cinnamon, 1 teaspoons ground ginger, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. You’ll only need a bit of it so store the rest in a small container to use later.
- Don’t over bake these. Keep a close eye on them and set a timer!
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