Fluffy Vegan Pumpkin Cookies (Egg, Dairy, Nut free)
It’s fall, and time for baking with pumpkin! These vegan Pumpkin Chocolate Chip Cookies taste just like mini pumpkin cakes. They’re soft and fluffy like cake, but baked on a sheet pan like cookies. They’re easy to make, and are egg free, dairy free, and nut free as is – no special substitutions required.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 24cookies
Author: Lisa Ngo, Safely Delish
Ingredients
Wet Ingredients
1cuppumpkin puree (not pumpkin pie mix)
⅓cupbrown sugar, packed
¼cupgranulated sugar
¼cupcanola or vegetable oil
1tspvanilla
Dry Ingredients
1 ¾cupsall purpose flour
1tspbaking powder
¼tspbaking soda
½tspsalt
2teaspoonspumpkin pie spice (may substitute cinnamon, if desired)
Optional
½- ⅔cchocolate chips
Instructions
Preheat oven to 350F. Lightly spray baking sheet with cooking spray.
Stir together all wet ingredients in large bowl.
Whisk together dry ingredients, and add to wet ingredients. Stir to combine. Stir in chocolate chips (optional).
Using a cookie scoop or melon baller, scoop dough onto baking sheet (makes about 20-24 cookies).