I’ll never try to hide the fact that I’m often one to “jump the gun” on many-an-activity. Since third grade I’ve doing things like planning outfits for the first week of school a month in advance. The little quirk of mine has manifested itself in present day as an extreme excitement for seasonal baking!
So far this fall (all three days of it), I’ve experimented with a pumpkin bread, a pumpkin muffin, and a pumpkin cookie. I’m still working on the pumpkin bread and muffin, but boy do I love how fluffy and yummy these cookies turned out!
If you’re looking for a pumpkin cookie that’s fluffy, cake-y, flavorful, and moist, speckled perfectly with chocolate… look no further! This recipe works later in the fall season (or any season) just as well.
Share your pumpkin-y recreations @cookwithcourt on Instagram or comment down below!
Fluffy Pumpkin Chocolate Chip Cookies
Fluffy, perfectly spiced pumpkin cookies perfect for fall or any season. A crowd favorite!
Ingredients
Dry
- 3 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 cups chocolate chips ** (plus more to top)
Wet
- 1 tbsp ground flaxseed plus 2 1/2 tbsp water (a “flax egg”)
- 3/4 cup vegan butter *
- 1 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/4 cup canned pumpkin (not pumpkin pie filling)
Instructions
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Preheat oven to 350 degrees farenheight. Mix flax and water together and set aside to let gel.
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In a medium-sized bowl, mix flour, pumpkin pie spice, salt, and baking soda together till evenly distributed.
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In a large bowl, cream together vegan butter and sugar till light and fluffy. Add flax mixture and pumpkin and mix till incorporated. Add the dry mix and combine till the dough is mixed thoroughly. Finally, add chocolate chips and stir till mixed in.
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Drop dough balls on a cookie sheet lined with parchment paper or a silicone baking mat and “form the cookie” around where it’s dropped (this is a stickier dough & they don’t spread very much). Once the shape is formed, add additional chocolate chips to the top of dough as desired. Bake for 11-13 minutes till they look barely done (Bottoms should be golden-brown). Let cool for at least 10 minutes before serving. Enjoy!
Recipe Notes
* Like Earth Balance, Smart Balance, etc.; you can also sub with coconut oil
** I use Lily’s Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the “O Organics” brand at Vons/Safeway grocery stores, the Semisweet Trader Joe’s brand chips (but NOT the chunks), and the Sprouts brand Semisweet chips. Many other commonly found grocery store brands are vegan too…just check the labels! 🙂
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