This is my little corner where I hope to inspire kind living through a plant based and consumer conscious lifestyle. This Expansive Life is all about saying YES to the things that fill you up while being kind to our planet.
What’s better this season than vegan pumpkin cookies? One with chocolate chips! This pumpkin cookie remains perfectly soft throughout the week, which I personally love!
What you’ll need for vegan pumpkin cookies
vegan butter – I love the brand Miyokos, and they come in square block form!
sugar – I used regular sugar, but you could use coconut sugar, it yields a darker cookie
pumpkin puree – for obvious reasons! canned is great.
flax egg – this is 1 tbsp ground flaxseed with 2-3 tbsp water. Let it sit for about 5 minutes before using so it can get that egg-like texture.
medjool dates – I love the addition of the dates in these for an extra suprise
walnuts – they add a perfect crunch in an otherwise soft cookie
First, you’ll begin by softening the butter. I leave this on the counter for about 30 minutes until I can easily press with my index finger. After that, mix together the butter and sugar. Once those are thoroughly mixed, add in the pumpkin puree, continuing to mix, and then the flax egg. Keep mixing well.
Next, you’ll drop in the chopped dates, walnuts, vanilla, baking soda, baking powder, cream of tartar, cinnamon and salt. Then add the flour and keep on mixing! Wipe off the paddle as you need to make sure everything is evenly mixed. Finally, add the chocolate chips.
Once the dough is mixed, I like to let it chill in the refrigerator for about 30 minutes. The pumpkin is quite tacky, so chilling makes it a little bit easier to work with.
baking your vegan pumpkin cookies
Meanwhile, when your dough chills, you can preheat the oven to 375 degrees, and prepare your baking sheet. I use a silpat mat, but you could also use parchment paper, or a greased sheet. After the dough has chilled, I scoop out using a soup spoon and roll into a ball. Place the ball on the cookie sheet, and gently press down to be more in a cookie shape (ie. flattened and less ball shape!) Cook these for 13-15 minutes, and let them cool on the cookie sheet before moving them to a cooling rack!
tips for your cookies
Since these are a soft cookie, I’ve got a few tips for ya!
Make SURE to let them cool on the cookie sheet at least 10 minutes before moving them to the cooling rack after taking them out of the oven
Most importantly, Don’t forget to press your cookies from the ball into a flatter cookie shape
Feel free to make them your own! Ditch the nuts, or remove the chocolate chips. Skip the dates, or add pumpkin spice!