Vegan Pumpkin Chocolate Chip Cookies

Intro paragraph for you to give a quick overview of this recipe, and entice the reader to continue reading because your recipe is fan-freaking-fantastic.

Background content: is this popular at certain times of year? Special holidays?

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.

Combine all spices into a large bowl and mix thoroughly into lean ground beef.

Remember that image SEO is important: file names should reflect the recipe + step they represent, but only use alt text as a screen reader description.

Substitutions

Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

See this spicy version of this recipe on my website! (placeholder for in-content link)

Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.

These ingredients don’t stand up well to freezing.

Vegan Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies. Gooey centers, crispy edges, and perfectly chewy. 

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Course Dessert

Servings 10 extra large cookies

Ingredients

  

Dry

• 2 cups flour
• ½ t. baking soda
• ¾ t. salt
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon

Wet

• ¾ cup vegan butter melted
• 1 ¼ cup brown sugar
• ¼ cup white sugar
• 2 t. vanilla
• ⅓ cup pumpkin puree
• 10 ounces of chocolate chips

Instructions

 

• Mix dry ingredients in a medium size bowl. Set aside.
• In a large bowl mix together melted butter and sugars.
• Mix in the rest of the wet ingredients.
• Add dry mix to wet in 2 batches. Stir until combined.
• Mix in chocolate chips, reserving a couple of tablespoons for topping cookies.
• Cover bowl and let chill in fridge for 1- 2 hours.
• Line a baking sheet with parchment paper.
• Preheat oven to 325° F.
• Scoop cookie dough into balls and space 4 inches apart on baking sheet. Do not flatten dough balls. (I like to make these cookies extra big and use around ⅓ of a cup of dough per cookie)
• Top each dough ball with some more chocolate chips (optional)
• Bake for 20 minutes. They will feel soft when coming out of the oven, but will set up over the next few hours.
• Let cool completely on the pan before serving to allow cookies to set.

Keyword plant based, vegan cookies

Top tip

Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.