Vegan Pumpkin Chocolate Chip Cookies – the perfect combination of flavors! Loaded with fall spices, pumpkin puree, and chocolate chips, these bakery-style cookies are packed with flavor and will be ready in 20 minutes or less!
Preheat oven to 375 °F (190 °C). Line a large baking tray with parchment paper and set aside.
To a large mixing bowl, add the Flour, Baking Soda, Pumpkin Spice, and Salt. Whisk to combine well. Set aside.
In a medium bowl add the Pumpkin, Oil, Granulated Sugar, Brown Sugar, and Vanilla. Whisk to combine well. Now add the wet ingredients into the large bowl of dry ingredients and combine well using a spatula. Now fold in the chocolate chips. (the dough will have a sticky consistency)
Place about 1.5 Tablespoons of dough on the baking tray using a spoon or a Cookie Scoop. Leave about 2 inches of room in between.
Bake for 12-14 minutes until the edges are golden and the tops are set. To check, lightly tap the top with your finger. The surface should only slightly depress. The outside will appear somewhat soft but will firm up out of the oven.
Remove from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack. Let them cool completely before enjoying.
This recipe yields a soft cookie center which is slightly cake-like and not chewy. For a crispier outside, let the cookies bake for 13-15 minutes (the center will still be soft and cake-like). Watch carefully at this point, so they don't burn. If your oven runs, hot, you may want to decrease the heat by 5-10 degrees. Yields about 18-20 cookies.