Pumpkin Chocolate Chip Cookies

Soft pillowy cookies, perfect for this autumn season!

I recently tried the Starbucks Vegan Pumpkin cookie and thought "I could recreate this" and then I looked at the ingredients and it didn't even have pumpkin in it! How can it be a pumpkin cookie without any pumpkin? I could be incorrect here, but I did Google and that's what I found, if I'm wrong please correct me :) So my version absolutely does have pumpkin in, and it's the pumpkin that makes these cookies have a soft cake texture and the spices are so warming giving that autumnal aroma. I stuffed mine with chocolate chips instead of what Starbucks did (theirs had cranberries and seeds) and they are so more-ish, they didn't last long in my house. If you like a chewier cookie, leave them in the oven an extra few minutes to crisp the outside, but the pumpkin really makes these cookies more soft :) 

Check out my other cookie recipes for more inspiration!

Biscoff Cookies

Cranberry Pistachio and White Chocolate Cookies

Peanut Butter Chocolate Chip

Recipe

Prep: 10 minutes + 1 hour chilling time 

Cook: 15 minutes

Serves: 10-12 cookies

Ingredients

130g Plain flour

85g Light brown sugar

60g Caster sugar

90g Pumpkin purée

80g Butter - vegan

1 tsp Vanilla extract

170g Chocolate chips - vegan 

1 tbsp Cinnamon

1 tsp Ginger

½ tsp Nutmeg

½ tsp Allspice

¼ tsp Ground cloves

½ tsp Baking soda

½ tsp Baking powder

1 tsp Salt

Method

✿In a large bowl, beat together the butter and sugars until fluffy and combined. Add in the pumpkin purée and vanilla and beat again.

✿Stir in the flour, spices, baking soda, powder and salt until you have a dough texture, then fold in the chocolate chips.

Place the cookie mixture in the fridge for about an hour until firm. 

✿When ready to bake, preheat the oven to 170C and line a couple of baking trays with baking paper. 

✿Scoop out about 1-2 tbsp of cookie dough and place on the baking tray, keeping them in circular shapes - you can't roll these cookies in your hand so a spoon will have to do, don't worry they spread out! Make sure you keep space between each cookies.

✿Once you have used up all of the mixture (I got about 11 cookies depending on big/small you make them) place the trays in the oven and bake for about 15 minutes until starting to brown on top. If you want a crispier cookie, leave them in a few minutes longer or until you are happy with the texture. 

✿Leave to cool on the trays until cool, then transfer to an airtight container. They are best at room temperature. Enjoy! 

Christina

xx