Fall is a time full of fun gatherings with family and friends. Apple picking, harvest potlucks, and holiday dinners start filling up the calendar as the season continues. With all the seasonal fun, it’s hard to find time to whip up a treat to bring to all these gatherings.
That’s where these Vegan Pumpkin Chocolate Cookies come in handy! These cookies come together super quickly (no stand mixer needed), use things that you already have in your pantry, and require only a quick 30-minute chill. The results are unapologetically oversized cookies that are chewy, gooey, and loaded with pumpkin spice flavor! They are the perfect addition to any fall gathering!
The cookies start with the dry ingredients in a large bowl. Flour + rolled oats + baking soda + baking powder + salt + cinnamon + nutmeg + allspice. Whisk them together and set aside.
In another bowl, combine the wet ingredients: granulated sugar + brown sugar + vegetable oil + unsweetened applesauce + vanilla. Whisk together.
Now for the pumpkin. I got a great tip from another food blogger in regards to baking with pumpkin–you need to blot it to remove the moisture before using it. I never thought that pumpkin puree would be so wet, but it is! I tried two methods–blotting it with a paper towel and then pressing it with a clean tea towel into a super fine-mesh strainer. I think the fine mesh strainer worked the best for this recipe. It reduced the water content of the puree significantly and I ended up with cookie dough that was much easier to manage.
Toss the squeezed pumpkin into the bowl with the other wet ingredients and stir everything to combine. Then pour the wet ingredients into the dry ingredients and stir until just mixed together.
And then add the chocolate chips. I went with a combo of regular morsels and mini morsels (more contrast!). Fold the chips into the batter.
Pop the bowl into the fridge for at least thirty minutes to allow for the cookie dough to solidify slightly and allow the oats to soak up some of the moisture.
When you are ready to bake, preheat your oven to 325 degrees and line rimmed baking sheets with parchment paper. Using a quarter-cup ice cream scooper, portion out cookies (spread about 2 inches apart) onto the baking sheets.
Bake the cookies for 12-15 minutes until puffed and golden. Remove the cookies from the sheets and allow to cool before digging in!
An easy dessert that is perfect for all your fall gatherings!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 cup pumpkin puree--squeezed dry in a clean tea towel
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips
- In a large bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk to combine.
- In a separate bowl, combine vegetable oil, granulated sugar, brown sugar, applesauce, and pumpkin puree. Whisk to combine.
- Pour wet ingredients into dry ingredients--stir to combine. Add in the chocolate chips and fold into the batter. Chill the batter for at least thirty minutes.
- Preheat the oven to 325 degrees. Line rimmed baking sheets with parchment paper. Portion out quarter-cup portions of dough onto the baking sheets. Bake the cookies for 12-15 minutes until puffed and golden. Cool on wire racks before enjoying!
(1 cookie): Calories: 248 | Fat: 10gm | Saturated fat: 4gm | Carbohydrates: 39gm | Sodium: 320mg | Fiber: 3gm | Protein: 3gm | Cholesterol: 0mg