Chocolate Chunk Pumpkin Cookies
The Chocolate Chunk Pumpkin Cookies are soft, chewy, packed with melty chocolate and just the right amount of pumpkin pie flavors!
Servings: 12 cookies
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup vegan butter, melted
- 3/4 cup light brown sugar
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup chocolate bar roughly chopped or chocolate chips
Instructions
- In a mixing bowl combine the melted butter, sugars, pumpkin and vanilla. Whisk until blended.
- Add the flour, spices, salt and baking soda to the batter, stirring to incorporate.
- Roughly chop the chocolate bar into small pieces (or use chips) and fold the chocolate into the batter. Place in the freezer for at least 30 minutes (or in the refrigerator for a few hours or overnight).
- Preheat oven to 325° and line a baking tray with parchment paper.
- Remove the chilled batter and scoop out 12 cookies onto the baking tray. Bake for 10 minutes.After 10 minutes, remove the tray from the oven & gently slam it on your counter to spread the batter & get that wrinkled cookie look. Place back in the oven for 2-3 minutes.
- Remove from oven and let the cookies cool for a few minutes before eating.
Notes
Pumpkin: Make sure you utilize pumpkin puree when making this recipe and not pumpkin pie filling. They are two different products. Pumpkin pie filling is already seasoned and contains sugars.
Vegan butter: Any style vegan butter should work well for this recipe. While most cookie recipes simply have you cream butter with the sugars, in this case we want to melt the butter so that it takes on a soft, chewy texture.
Chill: I know you want these cookies now, but chilling the dough will help the flavors come together and the texture set up perfectly. If you want to wait the least amount of time, place them in the freezer for 30 minutes. If you have longer, place the dough in the refrigerator for 1-2 hours or even overnight. Take the dough out when you preheat the oven and let those few minutes of oven warm-up help to soften the dough so that it scoops out easily.
Wrinkle Factor: Not necessary at all, but I like a good wrinkled moist cookie. Take the cookies out of the oven with a few minutes to go and give the tray a bang on the counter. The cookies should spread a bit and start to wrinkle. Return to the oven to finish cooking.
Storage: To store the cookies, place the cookies in an air-tight container for a few days or place in the refrigerator if storing longer than that.
Enjoy!