clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Giant Bakery-Style Pumpkin Butter Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Liv B
  • Yield: 8 giant cookies


GIANT chewy bakery-style pumpkin butter chocolate chip cookies. The best fall treat ever!


  • 1/4 cup vegan margarine or softened vegan butter
  • 1/4 cup pumpkin butter or canned pumpkin (see notes on this above)
  • 1 cup brown sugar
  • 1 tbsp fancy molasses
  • 3 tbsp non-dairy milk (like almond, oat or soy)
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt (about 1/4 tsp)
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 350 F.
  2. In a mixing bowl, cream together vegan margarine, pumpkin butter and brown sugar. Add almond milk, molasses and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  4. Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate chips and stir to combine.
  5. Lightly pack dough into 1/3 cup measuring cup, then roll into a ball and flatten into a cookie shape with your hands. Place on baking sheet. Repeat for remaining dough. Spade a few inches apart to leave room for spreading. Bake 13-14 minutes, until starting to brown on top. Bake an extra minute or two if you like super crispy edges.
  6. Let cool on pan until almost completely cool before removing and transferring to a wire rack.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.