My kitchen adventure experimenting with a variety of recipes

Dairy-Free Pumpkin Chocolate Chip Cookies

Last Modified: Oct 22, 2018

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Pumpkin Chocolate Chip Cookie Plate

 

Dairy-Free Pumpkin Chocolate Chip cookies are a soft, moist cookie full of pumpkin flavor.  The chocolate chips add a bit of sweetness.  They go great with a cold glass of milk!  I didn't want to stop eating them!  These cookies would make a nice addition to your Thanksgiving dessert table!

 

The recipe is quick and easy to make.  I found this pumpkin cookie recipe on the Spend with Pennies site.  I altered the recipe slightly so that it is dairy-free.

 

Make sure that you use pumpkin puree and not pumpkin pie mix.  If you aren't concerned with being dairy-free you can use butter and chocolate chips instead of the vegan butter and dairy-free chocolate chips.  If dairy-free chocolate chips are not readily available in your area, you can omit them and have a yummy pumpkin cookie.

 

I hope you enjoy!

Pumpkin Chocolate Chip Cookie And Milk
Dairy-Free Pumpkin Chocolate Chip Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dairy-Free Pumpkin Chocolate Chip cookies are a soft, moist cookie.
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Pumpkin Chocolate Chip Cookie And Milk
Dairy-Free Pumpkin Chocolate Chip Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dairy-Free Pumpkin Chocolate Chip cookies are a soft, moist cookie.
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 375F.
  2. In a bowl large enough for the dry ingredients, mix the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
  3. Using an electric mixer, cream the vegan butter, light brown sugar and granulated sugar.
  4. Add the vanilla, egg and pumpkin puree. to the vegan butter mixture. Mix well.
  5. Slowly add the flour mixture until fully incorporated.
  6. Add the chocolate chips.
  7. Drop rounded tablespoons of mixture onto an ungreased cookie sheet about two-inches apart. I like to use a cookie scoop and a cookie sheet with a silicone baking mat.
  8. Refrigerate the cookies for about 15-30 minutes.
  9. Remove from the refrigerator and slightly press down on the cookie. The batter will be a little sticky. I've used the bottom of a glass as well as a tablespoon to slightly press down the cookies.
  10. Bake in a preheated oven 14-16 minutes or until the cookies are browning a little around the edges.
  11. Allow to cool on the cookie sheet 2-5 minutes then remove to a cooling rack and cool completely before serving.
  12. Enjoy!
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Nutrition Facts
Dairy-Free Pumpkin Chocolate Chip Cookies
Amount Per Serving
Calories 100 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg 3%
Sodium 136mg 6%
Potassium 25mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g 4%
Vitamin A 15%
Vitamin C 0.4%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


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