You're going to LOVE these chewy pumpkin chocolate chip cookies! They're soft in the middle, crisp around the edges and made with lots of warming spices for a delicious taste of Fall!
Add the flour, baking powder, baking soda, cinnamon, allspice, ground ginger, ground cloves and salt to a large mixing bowl. Whisk it all up and set aside.
Whisk Wet Ingredients
Combine the cane sugar and brown sugar in another large mixing bowl and then add the pumpkin puree, melted vegan butter and vanilla. Mix well for 2 minutes. Pro Tip: measure the butter when it's melted instead of solid for best results.
Combine
Add half of the dry ingredients to the wet ingredients and mix until most of the flour is combined. Then add the remaining flour.
Add the vegan chocolate chips and chopped pecans and stir to combine.
For jumbo sized cookies: Use a medium sized ice cream scoop or a soup spoon to scoop out 12 cookies.
Divide the cookie dough balls between the two cookie sheets and chill in the fridge for 20 minutes or until firm and slightly matte on the surface. This step is important so don't skip it 😊 I use this time to tidy the kitchen and start brewing some coffee or tea to enjoy with the cookies!
Bake
For regular sized cookies: Bake for 14-16 minutes and then allow the cookies to rest on the cookie sheet for 5 minutes before serving.
For jumbo cookies: Bake for 18-9 minutes and then allow the cookies to rest on the cookie for 5 minutes before serving.
Pro Tip: When you remove the cookie sheet from the oven, gently bang it against the oven rack or counter 2-3 times to release some of the air from the cookies. This will deflate the cookies slightly and create crispy edges as the cookies cool (optional step)
Keyword cookies, pumpkin cookies, pumpkin recipes, vegan fall recipes