Why do I need to dry the pumpkin puree?

Pumpkin puree contains a lot of moisture, which can make cookies cakey rather than soft and chewy. Removing excess liquid helps create a thicker cookie dough and gives the cookies a better texture.

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree can be used as long as it has a similar consistency to canned pumpkin. If it's particularly watery, you'll need to remove some excess moisture before adding it to the dough.

Why are my pumpkin chocolate chip cookies cakey?

The most common reason is excess moisture in the pumpkin puree. Make sure you thoroughly blot the pumpkin before using it. Adding too much flour or over-baking can also affect the texture.

Can I make the cookie dough ahead of time?

Yes! Prepare the dough and store it covered in the refrigerator for up to 2 days before baking. Let it sit at room temperature briefly if it becomes too firm to scoop.

Can I make these cookies gluten-free?

You can try substituting a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may vary depending on the brand, so I recommend using a blend designed specifically for baking.

vegan pumpkin chocolate chip cookies

Print Recipe

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Soft, chewy pumpkin cookies loaded with pumpkin spice flavor and gooey chocolate chips.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Yield: 20 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter, softened slightly
3/4 cup light brown sugar
3/4 cup granulated suagr
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup pumpkin puree, dried* (see recipe)
2 3/4 cup all purpose flour
1 1/3 cups nondairy chocolate chips*

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Instructions

Cream: Cream together the vegan butter, granulated sugar and light brown sugar in a large bowl until light and fluffy. This should take about 1 minute. Add the baking soda, salt and spices to the bowl and beat again to distribute evenly.
Dry: Scoop the pumpkin puree onto an absorbent paper towel and press lightly until the towel is completely saturated. Transfer to a second paper towel and repeat the process. Your goal here is to remove some of the excess water - not all of it! Don’t squeeze or wring. Saturating two half-sheets is enough. Add the dried pumpkin to the bowl and mix until combined.
Mix: Add the all purpose flour to the bowl and mix until cookie dough just comes together. Do not over-mix! Stir in the chocolate chips.
Chill: Cover the bowl and place in the refrigerator to chill for at least 1 hour or overnight.
Prep: While the dough is chilling, preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
Bake: Place 3-tablespoon scoops of cookie dough on your prepared baking sheet, at least 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 14-16 minutes.* Remaining cookie dough should remain in the refrigerator between batches. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

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Notes

*Cookies will keep in an airtight container at room temperature for for 2-3 days or can be frozen for up to 1 month.

*I like to use half regular-sized chocolate chips and half mini chocolate chips. I then like to roll the balls of cookie dough in leftover chocolate chips before baking.

Find it online: https://censoredbaker.com/vegan-pumpkin-chocolate-chip-cookies/