The perfect seasonal weeknight treat! These Vegan Pumpkin Chocolate Chunk Cookies are the perfect recipe to use up that last bit of pumpkin puree after the holidays.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 8Cookies
Author Two Market Girls
Ingredients
64g(¼ cup) pumpkin puree
113g(½ cup) vegan buttersoftened
100g(½ cup) brown sugar
50g(¼ cup) white sugar
1tspvanilla extract
150g(1¼ cup) all-purpose flour
1tspbaking powder
1/2tspbaking soda
pinchsalt
68g(½ cup) chocolate chunks
Instructions
Preheat oven to 350F
To a bowl add softened vegan butter and sugars. Beat with a hand mixer or stand mixer until light and smooth - about 5-6 minutes. Mix in vanilla extract and pumpkin puree.
Add all-purpose flour, baking powder, baking soda, and salt to the creamed butter mixture. Using a rubber spatula fold in until just combined, the fold in chocolate chunks.
Scoop the cookie dough using a cookie scoop and place on a lined baking sheet.
Bake for 11-12 minutes - until just slightly golden brown on the edges.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.