Wednesday, 4 November 2020

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!


Prep: 10 minutes + 1 hour chilling time 
Cook: 15 minutes
Serves: 10-12 cookies


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


✿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! 



No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig