Soft Baked Pumpkin Chocolate Chip Cookies
Sweet, simple, and pillowy soft baked cookies filled with pumpkin and chocolate flavors. You will love these quick and easy vegan pumpkin chocolate chip cookies.
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Soft Baked Pumpkin Chocolate Chip Cookies
Good morning friends! I am back today with yet another pumpkin recipe. This time, we are making one of my absolute favorite fall treats – pumpkin chocolate chip cookies. I don’t know about you guys, but I personally love the combination of pumpkin and chocolate.
As you guys probably know, I already have a wide variety of cookie recipes on the blog. Just to name a few, I have a peanut butter chocolate chip cookie recipe, an oatmeal chocolate chip cookie recipe, and the list goes on. Since we are in the fall season, there is no better time than the present to whip up some delicious, sweet, soft baked pumpkin chocolate chip cookies. The thing I love most about these cookies is that they have a soft texture and chocolate decadence in every bite.
Now, let’s go through a few quick things to note for this recipe. Then, we will take a look at the list of ingredients you will need to make this simple yet delicious pumpkin chocolate chip cookie recipe.
How To Make Pumpkin Cookies Cakey
In order to make these vegan pumpkin cookies soft and cakey, I used a mix of two flours in combination with baking powder. The baking powder helps the cookies rise and become fluffier. In addition to that, I added sources of moisture such as canned pumpkin. This helps prevent the cookies from coming out too dense and dry. Instead, you end up with delicious, fluffy, soft baked pumpkin chocolate chip cookies packed with flavor and sweetness. I personally love soft and cakey cookies, and I find that pumpkin recipes are perfect for achieving a soft and fluffy texture.
Now that we have went through a few quick things to note for this recipe, let’s take a look at the list of ingredients you will need to make these soft baked vegan chocolate chip pumpkin cookies.
Soft Baked Pumpkin Chocolate Chip Cookies – Ingredients
- Quick Oats – The quick oats are the first key base ingredient used in this recipe. The oats will be blended up to form a fine oat flour. If you don’t have quick oats, you can easily sub rolled oats.
- Bread Flour – The bread flour combines perfectly with the oat flour to form the bulk of the dry base for this pumpkin chocolate chip cookie recipe. It’s an ingredient that I always like to keep on hand to make a wide variety of baked goods.
- Coconut Sugar – The coconut sugar adds sweetness to the base of these cookies. When combined with the other sources of sweetness (the maple syrup and chocolate chips), you end up with perfectly sweet pumpkin chocolate chip cookies.
- Cinnamon – The cinnamon is the first key spice used in this cookie recipe.
- Pumpkin Pie Spice – The pumpkin pie spice is the other essential spice used to add pumpkin flavor to these delicious cookies.
- Baking Powder – The baking powder is the ingredient that really helps the cookies rise and achieve the soft and fluffy texture that we’re going for. It is an important ingredient that you definitely don’t want to forget.
- Canned Pumpkin – The canned pumpkin adds moisture and pumpkin flavor to these soft baked pumpkin chocolate chip cookies. It is the perfect addition to this recipe.
- Pure Maple Syrup – The pure maple syrup adds sweetness, moisture, and stickiness to these pumpkin chocolate chip cookies.
- Peanut Butter – The peanut butter adds richness and moisture to these cookies. If you don’t like peanut butter or you have an allergy, you can easily sub in another nut or seed butter.
- Coconut Oil – The coconut oil adds richness and moisture to this soft baked pumpkin chocolate chip cookie recipe. You will want to melt it before measuring it out and adding it to your cookie dough.
- Vegan Semi-Sweet Chocolate Chips – The chocolate chips add richness and decadent chocolate flavor to this recipe. You can use whichever kind you like most. Or, you could even cut up part of a chocolate bar and fold the pieces into your cookie dough.
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Soft Baked Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup quick oats (blended into a fine oat flour)
- 1/4 cup bread flour
- 2 tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 3 tbsp canned pumpkin
- 2 tbsp pure maple syrup
- 1 tbsp creamy peanut butter
- 1 tsp melted coconut oil (measure after melting)
- 2 tbsp vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- Add the oat flour, bread flour, coconut sugar, baking powder, cinnamon, and pumpkin pie spice to a large mixing bowl.
- Mix all dry ingredients well to combine.
- Add in the canned pumpkin, pure maple syrup, creamy peanut butter, and melted coconut oil.
- Mix well to form a sticky cookie dough.
- Gently fold in the chocolate chips.
- Roll the dough into six balls.
- Place the dough balls on a lined or greased baking sheet.
- Flatten each dough ball into a thin, round cookie shape.
- Add a few more chocolate chips on top of each cookie if desired.
- Bake the cookies for about 8 minutes, or until a toothpick inserted comes out clean.
- Let the cookies cool for a bit, then dig in and enjoy!
Notes
And that completes today’s recipe. As you guys can tell, these pumpkin chocolate chip cookies are super easy to make. Plus, they taste absolutely incredible. I can’t wait for you all to try them. Anyway, that’s it for this blog post. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
