Description
Soft, chewy, and packed with warm spices, these dairy-free pumpkin chocolate chip cookies are a one-bowl wonder that comes together in under 30 minutes. Perfect for busy weeknights and safe for those with lactose intolerance.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted coconut oil, maple syrup, and granulated sugar until smooth.
- Add the pumpkin puree to the wet mixture and whisk until fully incorporated and smooth.
- In a separate bowl (or directly into the wet mixture), whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Pour the dry ingredients into the wet mixture and fold with a silicone spatula just until the flour disappears. Do not overmix.
- Fold in the dairy-free chocolate chips, reserving a small handful for topping.
- Scoop dough onto prepared baking sheets, spacing them 2 inches apart. Sprinkle reserved chips on top.
- Bake for 15-18 minutes until edges are set and lightly golden, but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use refined coconut oil if you do not want a coconut flavor. Measure flour by spooning it into the cup and leveling it off to avoid dry cookies. For best texture, slightly underbake the cookies so they remain soft and chewy. Dough can be chilled for 30 minutes to prevent spreading, or frozen for later baking.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, dairy-free, gluten-free option, fall baking, chocolate chip cookies, one-bowl recipe, vegan cookies