It is, officially, pumpkin season! Frankly, although we don’t have fall on Guam, I do enjoy the flavors of pumpkin and pumpkin pie spice. Something about the illusion of fall season, with its flavors, make everything much comforting to me. It’s also closer to the holidays! And if you don’t know, the holidays are my favorite time of the year. There is just something about the smell of cinnamon and nutmeg that make everything so much better. *Cue-cozy-moody-fall-music* with some fall-themed goodies!

I’ve got to admit, my holidays will be a little bit different. Some new life transitions have been going on, hence, it’s been quite a hot minute since my last recipe. My parents have, officially, retired and moved to back to the Philippines for good. I’m a bit sad, however, much relieved that they’ll finally be able to enjoy their life without having to worry about work. Secondly, my husband and I are preparing to finally move out of our apartment and into a new house with family, literally, next door. While, nothing has been packed yet, these changes are quite exciting but the anticipation leading up to it is quite nail-biting. So, in times of overthinking situations, I bake. My first pumpkin recipe for this year are with the classic. Cookies! Because you can never go wrong with a soft, chocolate chip cookie. Ever!

THE SOFTEST VEGAN CHOCOLATE CHIP COOKIES YOU’D EVER MAKE

I was on a mission to create a super easy, doable vegan dessert with pumpkin. Something, that even non-bakers can enjoy making. Secondly, I did not want to overcomplicate the ingredients. You may find that majority of the ingredients listed are something you’d find in your pantry already. If not, you may easily pick up at a grocery store. Incoming, the softest chocolate vegan chocolate chip cookies you’d ever make. People who’ve tried these cookies, before I have published this recipe, have described it to be soft, moist, and comparable to a crispy, yet very tender muffin top.

These cookies are definitely for you if you enjoy:

The taste of pumpkin and pumpkin spice.
Love chocolate, like myself!
Enjoy a good, chewy soft cookie.
Love cookies that are chunky!

KEY INGREDIENTS YOU WILL NEED

So let’s get started! As mentioned, the ingredients are quite simple and you’d be surprised that you may already have the following listed below. And if you are ready to make this, be sure to check the complete recipe list at the end of this blog post!

Pumpkin purée – Not the same as pumpkin pie mix, do not get that. In my opinion, the best brand is Libby’s. It’s a total classic! However, if you are gearing towards an organic brand, Farmer’s Market Pumpkin purée is the next best thing. If you go with Farmer’s Market, just note is slightly looser than the consistency of Libby’s. It shouldn’t affect the cookie too much but it may slightly change texture just a bit; more moisture will call for a much softer cookie.
Pumpkin pie spice – It’s not the same without pumpkin pie spice, of course! Do not skip out on this blend. If you are unable to find it or prefer to create your own blend, pumpkin spice contains the following ground spices: ground cinnamon, ginger, nutmeg, cloves, and all spice.
Vegan butter – softened to room temperature. Softened butter will give you the consistency of a very soft, tender cookie. Do not mistake this for melted butter or cold butter.
Organic brown sugar and white sugar – brown sugar and pumpkin compliment each other very well with its molasses content. I think any cookie has better depth of flavor with brown sugar. However, you won’t be able to achieve a light, airy consistency with brown sugar. Therefore, a balance with white sugar is necessary. For vegan option, always ought for organic. You can also use fine raw organic white cane sugar if you prefer instead of regular granulated.
Baker’s chocolate – I prefer using chocolate bars, chopping it to chunky pieces than chocolate chip cookies. It’s much melty when freshly baked and richer in flavor. Most baker’s chocolate are non-dairy or contain no animal product but, as a rule of thumb, double check.
Unsweetened non-dairy milk – In a classic, soft cookie, it often calls for eggs. Since we are not using any animal products, non-dairy milk is the easiest option without having to use any special egg replacement. I use plain soy as it’s rich in flavor and naturally sweet.

The consistency of this cookie dough is, generally, soft. When you start mixing the ingredients all together, you may come to a realization that it’s very sticky. Do not panic, it is totally normal! You would just need to chill your cookie dough before baking. At the least, it’s a good rule of thumb to wait an hour and a half before baking. It will be a lot easier to scoop and it will shape up better when it starts baking.

You can, however, make a batch of cookie dough overnight and bake it the next day. I prefer this method as it soaks in all the flavors of the spices and the pumpkin. Time equals flavor.

This cookie dough can last a day refrigerated. You can also freeze it for a up to a month. Just as long as you have pre-scooped (or formed your cookie dough into balls) before you freeze.

OTHER KITCHEN TOOLS YOU MAY NEED

While it’s not necessary, I highly recommend you gather these items before you get started!

Food scale – I’ve said it again before, and I’ll say it again, baking is very scientific. You’ll get better results using a food scale to measure my ingredients. While I do provide cup measurements, if you want consistent results as this blog, I highly recommend using one. Measurement in grams are so much more accurate than eyeballing in cups.
Headstand mixer or electric hand mixer – to achieve the soft peaks of the butter and sugar, you’d need additional help from a headstand mixer or electric hand mixer. This is how you achieve a soft, airy cookie. You can make by hand, though it’s going to require A LOT of elbow & arm strength!
Cookie or ice cream scoop – Preferably the large ones with 1.5″ – 2″ in diameter. Yep these cookies are rich and chunky!

Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.

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