These double chocolate chip pumpkin spice cookies are vegan and your new favorite fall cookie recipe. I've already made them 4 times... they are that good.
These do not need a stand mixer, no fancy-schmancy ingredients, and just a little chill time. They are fudgy, chocolatey, ooey-gooey, chewy, and all in all heaven in a bite.
How to make these perfect vegan cookies?
Like I said, these cookies are crazy easy, however here are a few notes.
Add all the wet ingredients and mix nicely. Add butter, sugars, and vanilla and mix until it is all cohesive, then add the pumpkin puree and mix again.
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients. I personally use a kitchen scale... I don't really like baking in cups. But if you do, make sure to use the scoop and shake method.
Use LOTS of chocolate. So here's the deal, most chocolate chips have stabilizers that make them retain their shape after baking, So in this recipe, we are using chocolate bars that have been roughly chopped to get those delicious puddles of chocolate
DO NOT over-bake these cookies! So cookies when out of the oven are very fragile and take some time to set, DO NOT over-bake them, otherwise, the end result would be a tough cookie
Chill the cookie dough. Cover the dough and chill in the fridge for at least 1 hour (if you are very patient, chill them overnight, this helps the flavors to meld together). Form your cookie dough into balls and bake
The end result will be a thick and fudgy cookie that did not spread much, has a chewy center and slight crisp edges, aka the perfect cookie.
Yield: 10 cookies
Ingredients:
1/4 cup (56g) Unsalted butter, room temp
1/2t Vanilla extract
1/4 cup (50g) Brown sugar
1/4 cup (50g) White sugar sugar
3T (42g) Pumpkin puree (sieve your pumpkin puree to remove any excess water)
1 cup (130g) All-purpose flour
1/4t Baking soda
1/4 cup (25g) Cocoa powder
1t Cinnamon, 1/2t Nutmeg, (or any other of your choice)
1/2T (10ml) Milk (optional)
1/2 cup (75g) Chocolate chunks (or chips)
Optional: flaky salt
Directions:
In a large bowl mix together softened butter, brown sugar, white sugar, and vanilla extract until one cohesive mixture is formed, add the pumpkin puree, mix again.
In the same bowl, sift in the flour, baking soda, cocoa powder, and spices.
Gently fold the dry ingredients into wet. Do not overmix the dough.
Gently fold in the chocolate (preserve a fist full, optional) using a spatula, if your dough is very thick, add the milk, and chill the dough for at least an hour (or overnight).
Using a tablespoon scooper, scoop out the cookie dough and place it on a parchment-lined baking sheet leaving at least 1-1.5" between two cookies.
Optional: Before baking, add some extra chocolate on the top of the dough for chocolate puddles
Preheat your oven to 350°F (177°C). Bake the cookies for 10-12 minutes. (The cookies will be slightly puffy when they come out of the oven and will deflate slightly). Top with some flaky salt
Notes:
Make ahead & freeze instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days (step 4). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Also, this recipe can be very easily doubled, tripled, or even halved!!!!!!
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