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Vegan Pumpkin Chocolate Chip Cookies

Rich, sweet and indulgent pumpkin chocolate chip cookies! They're secretly healthy, but so delicious, you'd never guess!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 26 Cookies
Calories: 80 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American , Canadian

Ingredients

Wet Ingredient
  • ¾ cup pumpkin puree not pumpkin pie filling
  • ¼ cup maple syrup
  • ¼ cup fancy molasses or more maple syrup, if preferred
  • ¼ cup Tahini or creamy cashew or almond butter
Dry Ingredients
  • 220 grams oat flour gluten free if preferred (approx. 2 cups)
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
Fill In
  • ⅓ cup vegan chocolate chips or more

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. (Use 2 trays if they are smaller.)
  2. Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix until combined. Lastly, fold in the chocolate chips.
  3. Use a cookie scoop to divide the batter into approx. 26 cookies on your baking sheet/s. Then use a spoon or damp fingers to gently press each cookie down and shape them into rounds, as they won't spread much during baking. Make them about ¼ inch thick. Then, if you'd like, press a few more chocolate chips into the tops of each cookie.
  4. Bake for 10-11 minutes and remove from the oven. They may seem a little underdone, but they'll firm up more as they cool. Let them cool for 5-10 minutes before transferring and enjoy.

Notes

  • Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.
  • If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.
  • These pumpkin cookies don't spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.
  • Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.
  • The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway as they'll firm up more as they cool. Do not overbake, or they'll get dry. 
  • Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. ;)
  • Leftovers keep in a sealed container at room temperature for 3-4 days. You may refrigerate for up to 1 week or freeze air tight in a freezer safe container for up to 3 months. Make sure they're fully cooled to room temperature before freezing.

Nutrition Information

Calories 80cal (4%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 3g (5%) Sodium 25mg (1%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 1102IU (22%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 26Cookies

Amount Per Serving

Calories 80

% Daily Value*

Calories 80cal 4%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 3g 5%
Sodium 25mg 1%
Potassium 112mg 2%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 1102IU 22%
Vitamin C 1mg 1%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.