Description
These Vegan Pumpkin Chocolate Chip Cookies combine the cozy flavors of pumpkin and warm spices with rich vegan chocolate chunks for a delightful treat. Perfectly soft and chewy with a hint of espresso and finished with a touch of flaky sea salt, these cookies are a seasonal favorite suitable for vegans and anyone craving a fall-inspired dessert.
Ingredients
Scale
Wet Ingredients
- 170 g vegan butter (block-style, melted)
- 130 g granulated sugar
- 110 g light brown sugar (light Muscovado preferred)
- 60 g canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon aquafaba
- 1 tablespoon vanilla extract
- ½ teaspoon instant espresso powder (optional)
Dry Ingredients
- 250 g all-purpose flour (plain flour)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Chocolate
- 100 g vegan chocolate chips
- 50 g vegan dark chocolate (roughly chopped)
- 50 g vegan milk chocolate (roughly chopped)
Garnish
- Flaky salt (for garnish)
Instructions
- Combine Wet Ingredients: Add the melted vegan butter, granulated sugar, and brown sugar to a mixing bowl and whisk until well combined. Then whisk in the pumpkin puree, aquafaba, vanilla extract, and optional espresso powder until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and sea salt to evenly distribute the dry ingredients.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula, mixing until just incorporated leaving a few flour pockets for tender cookies.
- Add Chocolate Chips and Chunks: Fold in about three-quarters of the vegan chocolate chips and chopped chocolate pieces evenly through the dough. Cover the bowl with clingfilm or plate and chill in the refrigerator for 30 minutes.
- Prepare for Baking: Preheat the oven to 180°C (356°F). Line two large baking trays with parchment paper to prevent sticking.
- Shape Cookies: Using a 2.4 inch (6 cm) cookie scoop or ice cream scoop, portion the dough into 8 equal balls. Place them on the lined trays ensuring at least 2.5 inches of space between each cookie to allow for spreading. Press most of the remaining chocolate pieces on top of the dough balls, reserving a few for after baking.
- Bake: Bake the cookies for 12-15 minutes until lightly golden around the edges. Immediately after removing from the oven, use a large cookie cutter or glass to round and shape the warm cookies’ edges. Let them cool for 5 minutes on the trays. For extra chocolatey topping, press additional chocolate chunks on the warm cookies and sprinkle with flaky sea salt while still warm.
- Cool and Store: Carefully slide the parchment paper with cookies onto a cooling rack to cool completely to room temperature. Once cooled, store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
Notes
- Aquafaba acts as an egg substitute providing moisture and binding.
- Ensure to use pure canned pumpkin puree, not pumpkin pie filling which contains sugars and spices.
- You can omit the espresso powder if you prefer a pure pumpkin-chocolate flavor.
- Chilling the dough before baking helps control spread and enhances flavor.
- Refreshing the chocolate pieces on top right after baking creates gooey chocolate pools.
- Sea salt flakes add a delightful contrast to the sweetness when sprinkled on warm cookies.
