Vegan pumpkin spice chocolate chip cookies are soft, chewy, and full of pumpkin spice flavor and melty dark chocolate chips. They’re perfect for fall and made with just 6 healthy ingredients, gluten and grain free, and naturally sweet!
I have been waiting WEEKS to share these with you guys.
We’ve had a few weddings to attend recently, so I was working ahead on recipes and it was SO hard to hold these back! So today, I’ll keep the chit chat to a minimum, cause we got cookies to bake.
These cookies are based on my favorite classic chocolate chip cookie recipe. Only for these, we’ll pack them with plenty of warm, spice flavors and gooey pumpkin, for the ultimate fall cookie.
Let’s talk about vegan pumpkin spice chocolate chip cookies!
Ingredients for vegan pumpkin spice chocolate chip cookies
- Almond flour: almond flour keeps the cookies really soft and gives a great chewy texture.
- Date sugar: date sugar is simply dried dates that have been ground up, and it gives the cookies natural sweetness all from fruit.
- Pumpkin pie spice: the warming spices help bring out the classic fall pumpkin flavor.
- Pumpkin puree: pumpkin is a must here, obviously, and it helps keep the cookies soft.
- Vanilla extract: a bit of vanilla rounds out all the spice flavors going on.
- Vegan chocolate chips: I love the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan pumpkin spice chocolate chip cookies
- Mix the dry ingredients first. Depending on the almond flour and date sugar you use, there may be lumps to work out with a fork before mixing in the other ingredients to make sure everything in the cookie dough is incorporated.
- Use clean hands to work the cookie dough together. The dough isn’t super wet, so after using a spoon or spatula for a bit, using clean hands makes it easier to get everything mixed together.
- Let the cookies cool on the sheet after baking. These are incredible straight out of the oven, but be sure to let them cool for at least 15 minutes so that they don’t fall apart when you transfer them from the baking sheet to a plate or container (or your mouth).
These vegan pumpkin spice chocolate chip cookies are soft, super chewy, and loaded with pumpkin spice flavor. It’s the best pairing with all the rich, dark chocolate going on, and the perfect treat for a fall party or a random night of cookie baking at home.
These didn’t last more than three days at our house, they’re that good.
Xo,
Sara
Vegan Pumpkin Spice Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1 cup date sugar – I used the Date Lady brand
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1/2 cup vegan chocolate chips – I love the Lily's stevia-sweetened vegan chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour, date sugar, and pumpkin pie spice. Be sure to break up any lumps in the almond flour or date sugar before measuring – you can use a sifter if you have one. I just use a fork and make sure there are no large clumps in the mixture.
- Add the pumpkin puree and vanilla extract, and stir to combine into a thick dough. I recommend using clean hands to get everything evenly incorporated!
- Add the vegan chocolate chips and mix thoroughly.
- Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
- Bake the cookies for 15 minutes, then let them cool on the pan for 10 minutes before carefully removing.
- Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
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