The Softest, Fluffiest Chocolate Chip Pumpkin Cookies

Not going to lie, these cookies did not turn out how I thought they would – they were so much fluffier than expected! They almost taste like mini pancakes (especially if frosted.) If you’re looking for a new fall-favorite, here it is!


*Pre-baking note: Baking with pumpkin puree can be a challenge since it adds so much moisture, so pay attention to the texture of the dough. I added about two extra tablespoons of flour to correct the consistency. The best way to tell if the consistency is correct can be done when putting the dough onto the baking sheet – the balls of dough should stay in place and hold shape. If they don’t, add more flour one tablespoon at a time.*


Prep time: 15 minutes | Cook time: 11 minutes | Allergens: Soy, Gluten | Category: Dessert

Ingredients:

  • 2 cups flour (I used all-purpose)
  • 1 can pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 flax “egg” (1 tbsp ground flax meal + 3 tbsp water)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tbsp plant-based milk
  • 1 tbsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup chocolate chip cookies
For the Icing (optional):
  • 2 cups powdered sugar
  • 2 tbsp plant-based butter (room temperature)
  • 1 tbsp plant-based milk (I actually used oat milk creamer instead and it turned out delicious!)
  • 2 tsp pumpkin spice

Instructions:

  1. Preheat the oven to 375 degrees fahrenheit. Lightly grease a baking sheet, or cover with parchment paper
  2. In a small bowl, combine 1 tbsp flax seed meal with 3 tbsp water. Stir and set aside for five minutes until the mixture thickens
  3. In a medium-sized mixing bowl, combine the flaxseed “egg,” sugar, oil, pumpkin, and vanilla. Stir until combined
  4. In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin spice. Stir until combined
  5. Add the wet ingredients into the dry and mix; fold in the chocolate chips
  6. Using an ice cream scoop, or spoon, drop the dough into balls on the baking sheet
  7. Bake the cookies for 10-13 minutes; they will brown on the bottom and edges when done
  8. **Optional: in a small mixing bowl, combine the powdered sugar, butter, milk, and pumpkin spice. Using a whisk, or handheld mixer, combine the ingredients until the icing is whipped together
  9. Once the cookies are done, place them on a cooling rack; once completely cooled, use a spatula to top with icing (1 tbsp/cookie)
  10. Enjoy!
The perfect fall treat!

1 Comment

  1. Joelle Burditt says:

    These look so good!

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