Chewy Pumpkin Chocolate Chip Cookies
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!
Servings: 25 cookies
Ingredients
- 2⅓ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1.25 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp kosher salt I used Morton's
- ¾ cup melted vegan butter I used Earth Balance
- ¾ cup cane sugar
- ¾ cup packed light brown sugar
- ½ cup canned pumpkin puree
- 1.5 tsp vanilla extract
- ½ cup vegan chocolate chips
- ½ cup chopped pecans
Instructions
Prep
- Preheat the oven to 350 degrees and then line two large cookie sheets with a non-stick silicone baking mat like this one or parchment paper.
Mix the Dry Ingredients
- 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.
Scoop + Chill
- For regular sized cookies: Use a medium sized ice cream scoop or a soup spoon to scoop out 24-25 cookies.
- 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)