Pumpkin Chocolate Chip Cookies

10/26/2015

Pumpkin Chocolate Chip Cookies

I'm gonna get really real with you for a second: these are fucking delicious cookies, but they're packed with butter and sugar. Again, SERIOUSLY SCRUMPTIOUS, but not seriously healthy. Just maybe don't eat 6 per sitting? I'm not even apologizing, just a warning for the haters. I usually eat a very healthy diet and rarely sugar splurge, but I'm on my period and I wanted chocolate and sugar and these cookies are heavenly and dreamy and amazing and you will love them. Everyone will! These are 'impress your mother-in-law' cookies. These are celebrating your birthday cookies. They're follow with a glass of champagne cookies. They're decadent and rich and insanely delicious. If you're on a diet, these are not for you. If you wanna have a fall-flavored mouthgasm, then these are definitely for you. Your choice. But let's be honest, with an intro like that, don't you wanna bake up a batch? We'll do it together, share the guilt. Let's eat!

INGREDIENTS
2 1/2 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1 teaspoon sea salt
1 cup coconut oil or vegan butter, melted
1 cup organic sugar
1/2 cup pumpkin purée
3 tablespoons ground flax
1 teaspoon vanilla
3/4 cup chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together flour, pumpkin spice, baking soda and sea salt. Set aside.

In a larger mixing bowl whisk melted coconut oil or butter, sugar, pumpkin purée, ground flax and vanilla. Pour wet ingredients into dry ingredients and stir until completely combined, or process in a food processor with the dough blade.

Fold in the chocolate chips until they're evenly distributed in the dough, then use a spoon or cookie dough scoop to place 1-inch balls of dough onto a greased or parchment lined cookie sheet. Bake for 8-10 minutes, or until cookies become golden. Let cool on a wire rack, then enjoy! Cookies last in the fridge about a week and in the freezer indefinitely. Makes about 36 2-inch cookies.

NOTES
You can safely sub in 1/2 of the AP flour for whole wheat flour, if you prefer, but you will get a denser cookie.

Frozen cookies can be defrosted by being placed onto a plate and left on the counter for about 2 hours or microwaving for a few seconds at a time.

You could definitely sub in applesauce or a healthier replacement for some of the oil if you wanted, but I would recommend only subbing in about half the amount to maintain the cookies texture.

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11 Comments

G O O D S A I N T

S T A Y F R E S H + S U B S C R I B E

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Tamara

10/30/2015 10:53:29 pm

These cookies are awesome...so much flavor! They can even be made without the chocolate chips.

Kim Henrichs

11/7/2015 11:42:08 am

Ok these are SO getting made!

Val- Life of a Vegaholic link

11/15/2015 07:46:39 pm

These cookies look super delicious like oh my goodness!

Freya

11/25/2015 08:43:00 pm

I found these cookies very disappointing! Not much flavour at all and very dry. I used half regular butter and half grapeseed oil, but otherwise did not alter the recipe. I can't imagine that this is the problem. Too bad!

Amber link

11/26/2015 08:25:58 pm

Hi Freya! I am SO SORRY to hear that! I'd love to help you troubleshoot what went wrong for you. I agree that the oil sub shouldn't make much of a difference. I actually think these cookies tend to be almost overly moist, especially the dough, so I'm not sure what happened here but I am happy to help you continue troubleshooting if you're interested! Please feel free to see die an email at amber@fettlevegan.com and we'll see what we can do!

Edyta

11/26/2015 05:07:19 am

I made those with canola oil and they turned out very very soft, way too soft. Next time I will cut the liquids (probably will use half, maybe two thirds) or maybe use more flour.

Apart from that - these little ones taste great!

11/26/2015 08:27:54 pm

Oh man, so sorry to hear that! The dough in this recipe does tend to run soft and oily. Next time I would start by refrigerating the dough if it seems too soft, the temperate change can help those oils harden up before they go into the oven and they should be crisper and hopefully not so soft! If you do find a good tweak, please come back and share. I love hearing what new or different things might work!

Heather

6/1/2016 06:17:35 pm

Uhm, you weren't kidding. These are fucking delicious.

Abbe

11/20/2016 07:52:01 pm

I just made these for the second time! I altered a few ingredents in it and found it to be better suited for my taste buds! Don't get me wrong. It was delicious the way the recipe calls for it to be made. When I made it again I did 1/2 cup of sugar and added a 1/2 cup of pumpkin. A lot less dense and has a stronger taste of pumpkin.

11/22/2016 08:12:41 am

Nice, thank you for sharing Abbe! I'm always looking to cut out sugar, so this looks like a version I'll have to try myself! :)

Adriana

10/27/2019 10:46:34 pm

Just made these wonderfully delicious cookies for my two teens and we all thought they were amazing! They were perfectly sweet, fluffy, soft cookies. From previous vegan baking I decided to twick the recipe a tiny bit by replacing 1/4 cp. of the coconut oil for non dairy milk, I used cashew milk. Added a few dashes of nutmeg and 3/4 cp. chopped pecans.

For those whose cookies flopped, a lot has to do with knowing where and how much you can get away with when altering a recipe, the temperature of your kitchen and your oven. Experience through failure is your biggest friend pay attention and you will find your answer.

Thanks so much for caring and sharing your wonderful recipes Amber. Loved the photo of these, they were eye candy so I had to see the recipe.

Adriana O.