Description
Pumpkin spice cookies dotted with white and dark chocolate chips, rolled in pumpkin spice sugar and baked until crackly and golden.
Ingredients
- 1/3 cup vegan butter, softened
- 1/3 cup pumpkin puree
- 1 1/2 cups brown sugar
- 1/3 cup non-dairy milk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/3 cup dairy-free white chocolate chips
- 1/3 cup dark dairy-free chocolate chips
- 3 tbsp cane sugar
- 1 tsp pumpkin spice
Instructions
- Preheat oven to 350 F.
- Cream together vegan butter, pumpkin puree and brown sugar until combined and fluffy. Add non-dairy milk and vanilla extract and stir until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda and pumpkin spice.
- Add dry mixture to wet mixture, stirring to form a dough. Fold in the chocolate chips.
- Optional: if the dough is feeling a bit too soft to work with, chill for 30 minutes.
- Stir together cane sugar and cinnamon in a small dish.
- Use a cookie scoop or form cookie dough balls 1 1/2 tbsps each, and roll in the sugar mixture to coat.
- Place on a non-stick cookie sheet or a parchment-lined cookie sheet and bake in preheated oven for 11 minutes (give or take a minute) until golden. Allow to cool a few minutes before removing from pan and transferring to a cooling rack.
Notes
- Uncooked dough can be frozen in balls so you can make fresh cookies whenever you like! Simply bake 1-2 minutes longer if cooking from frozen.
- Cookies can be stored in an airtight container at room temp for up to 5 days or frozen up to 3 months.