Still not over Pumpkin Season yet?! Me neither! So to celebrate Halloween today I created the ultimate soft & flavorful Vegan Pumpkin Chocolate Chip Cookies– YES!
Ready for this EPIC cookie recipe NOW: Jump to Recipe
Fun fact, did you know Halloween is my favorite Holiday? Growing up, it was mostly because of the bags full of candy and the fun of trying to convince my sister to trade me all her Reese’s Cups. In college & my early 20’s it became more of a fun excuse to dress up and go out with friends. Now, Halloween is my one chance a year to convince my boyfriend to watch scary movies with me and to bake all things CHOCOLATE!
So, it was only natural that this year I made the perfectly chocolatey and orange filled treat for you all. These pumpkin chocolate chip cookies have been a hit at every party I’ve brought them to. Almost everyone who has tried these cookies has said they remind them of a soft slice of pumpkin bread in cookie form- and I say yes to that!
Since these cookies have so few ingredients, they happen to be super easy to make too. It’s also worth mentioning that refrigeration of the dough really does bring out the pumpkin flavors in these cookies. I know you’re probably like- but why?! I just want those cookies now! It is seriously so worth it to take the time to chill your dough.
To prove this theory, I first baked these cookies without any refrigeration. The result was that the cookies spread out a bit too much and frankly were too soft and crumbly even after cooling. With just an hour of refrigeration, though, this problem was solved! The best version was actually the cookies I baked after a full 24 hours of refrigeration.
The reason you want to chill your dough is that the refrigeration helps solidify the fat (coconut oil) in the dough leading to cookies that spread less while baking and hold together better once cooled. Also, the sugar will absorb some of the liquid over time leading to a drier dough with a higher concentration of sugar. This leads to a sweeter cookie with a more complex flavor. Basically, this is just my nerdy food science loving way of saying that just 1 hour of refrigeration is all you need to make cookies that taste ten times better, so don’t skip it!
Hope you enjoy one last excuse for some Fall pumpkin baking before all the Thanksgiving recipe mayhem starts. Hope to see you back here next Wednesday and Happy Halloween friends!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- Okay guys I have discovered the BEST Vegan chocolate chips. If you are on team Dark vs. Milk chocolate then let me introduce you to PASCHA Dark Chocolate Baking Chips. Not only do they taste good, but they photograph pretty darn well too . They pair perfectly with these sweet pumpkin cookies too as they are not overly sweet chocolate chips.
- I bake all my cookies on Unbleached Parchment Paper and absolutely love the texture of cookies this way. Just spray with a little cooking spray before baking and you will get the perfect soft cookies!