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Soft Batch Pumpkin Chocolate Chip Cookies

  • Author: Liv B
  • Total Time: 30 minutes


Gooey, chewy, soft batch pumpkin spice cookies with chocolate chips and sea salt.


  • 3/4 cup vegan butter, melted
  • 1/4 cup pumpkin purée
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 cups flour 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 1/4 cups choc chips 
  • optional: course sea salt for tops


  1. Preheat oven to 375 F. Line a sheet pan with parchment paper.
  2. In a mixing bowl or bowl of a stand mixer, add the melted butter, pumpkin puree, brown sugar, white sugar, and vanilla and beat until fully combined.
  3. Add the flour, baking powder, baking soda, salt and pumpkin pie spice stir until just combined – don’t over mix.
  4. Gently fold in the chocolate chips.
  5. Use a 1-2 tbsp size scoop to scoop out balls of cookie dough onto the sheet pan. Leave room to spread.
  6. Bake for 8-9 minutes (I prefer to undertake them slightly to really make sure they’re soft and gooey) until lightly golden brown on the top.
  7. Let cool on the pan a few minutes before transferring to a wire rack to cool completely. Sprinkle with coarse salt, if desired.
  8. Store in an airtight container at room temperature up to 4 days, or in the fridge up to 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes for multiple batches

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