Pumpkin Chocolate Chunk Cookies
The perfect weeknight treat to use up that extra pumpkin puree in the back of your fridge.
Got pumpkin puree hiding in the back of your fridge? Make cookies! Soft, chewy, and just a hint of pumpkin flavour – these pumpkin chocolate chunk cookies are a delicious treat with a twist. Made in a single bowl with only 10 ingredients its perfect for a quick weeknight treat or family fun activity for the weekend.
Why you’ll love this recipe:
Made in one bowl with just 10 ingredients.
Perfect sweet pumpkin-y treat.
Reduces your food waste.
Top tips for making vegan cookies:
Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use softened dairy-free butter and mix with both brown and granulated sugar. We recommend using a stand mixer to spare your arms - just beat the sugar and butter for 4-5 minutes or until creamy, smooth and light.
Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
Use a good quality chocolate bar. Skip the chocolate chips and opt for a chocolate bar that you can chop. It allows you to chop the bar into varying sizes to ensure there’s chocolate in every bite. It doesn’t have to be expensive, just pick your favourite!
Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are baked just enough. They’ll continue to bake on the baking sheet after being removed from the oven.
How to make pumpkin chocolate chunk cookies:
Prep Time: 15 Min | Bake Time: 12 Min | Total Time: 27 Min
Makes: 8 cookies
Ingredients
64 g (1/4 cup) pumpkin puree
113 g (1/2 cup) dairy-free butter, softened
100 g (1/2 cup) brown sugar
50 g (1/4 cup) white sugar
1 tsp vanilla extract
150 g (1 1/4 cup) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
68 g (1/2 cup) chocolate chunks
Instructions
Heat oven to 350F
To a bowl add softened vegan butter and sugars. Beat with a hand mixer or stand mixer until light and smooth – about 5-6 minutes. Mix in vanilla extract and pumpkin puree.
Add all-purpose flour, baking powder, baking soda, and salt to the creamed butter mixture. Using a rubber spatula fold in until just combined, the fold in chocolate chunks.
Scoop the cookie dough using a cookie scoop and place on a lined baking sheet.
Bake for 11-12 minutes – until just slightly golden brown on the edges.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Ingredient Notes:
Pumpkin Puree – This recipe was made to use up extra pumpkin puree after the holidays. You can replace this with any other fruit puree like apple sauce or banana.
Dairy-Free Butter – We use the Becel Plant Based Sticks for nearly all of our recipes.
Sugars – Do not substitute either of the sugars. The ratio of brown and granulated sugar is specific to ensure the cookies spread, but not too much.
Vanilla Extract – If you want to change up some of the subtile flavours in this cookie, you can swap vanilla extract for maple extract.
All-Purpose Flour – We use our local store brand unbleached all-purpose flour. We do not recommend changing the flour as it could drastically alter the result of the bake.
Chocolate Chunks – We’re chocolate chunk people, just buy your favourite dark chocolate bar, chop and fold into the cookie dough.