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
• pantry items – vanilla, baking powder, baking soda, cream of tartar cinnamon, salt, flour
• chocolate chips – if you like the addition

How to make vegan pumpkin cookies

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!

ingredients

yields 16 cookies

• 1/4 cup softened vegan butter
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 flax egg {1 tbsp ground flaxseed, stirred with 2-3 tbsp water}
• 1/2 cup chopped medjool dates
• 1/2 cup walnuts
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup flour
• 1/2 cup chocolate chips

directions

1. Cream together softened butter and sugar in a mixer or with a handheld mixer.
2. Add the pumpkin puree and flax egg. Mix well.
3. Add dates and the balance of ingredients in the order listed. I keep the mixer going as I add the ingredients.
4. Place the dough into the refrigerator, covered, for about 30 minutes – 1 hour
5. Preheat the oven to 375 degrees
6. Roll 1.5-2 tbsp size balls of dough and place on the cookie sheet
7. Press the dough balls flat so they resemble more of a cookie shape
8. Bake for 13-15 minutes
9. LET COOL ON THE BAKING SHEET AFTER REMOVING FROM OVEN
10. After they have cooled, place them to a cooling rack to cool the rest of the way

Looking for a different sweet treat, check out these:

Vegan Apple Crisp